Mud Slide Ice-Cream Cake

1 box Chocolate Fudge Cake Mix (or another chocolate flavour)
½ cup butter or margarine, melted
2 eggs
2 tbsp coffee-flavoured liqueur or strong coffee
4 cups vanilla ice cream
1 tub  Whipped Chocolate Frosting
2 tbsp coffee-flavoured liqueur, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.
2. Bake 19 to 24 minutes or until centre is set (top will appear dry and cracked). Cool completely, about 1 hour.
3. Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
4. In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

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