Transform the popular coffee-and-chocolate drink into an easy freezer dessert.
Mud Slide Ice Cream Cake
- Prep Time 30 min
- Total 6 hr 0 min
- Servings 15
- Ingredients 8
Ingredients
- 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 2 tablespoons milk
- 2 tablespoons coffee-flavored liqueur or strong coffee
- 4 cups vanilla ice cream
- 1 tub (12 oz) Betty Crocker™ Whipped Chocolate Frosting
- 2 tablespoons coffee-flavored liqueur, if desired
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
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Step2Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
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Step3Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
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Step4In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.
Nutrition
Nutrition Facts are not available for this recipe
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