Ice Cream Cake
Your favorite ice cream flavors mixed with angel food cake, all in one pan
Equipment
- 1 Bundt cake pan
Ingredients
- 1 cake storebought angel food cake
- 4 16 oz. ice cream (your favorite flavors)
- 2-3 1.55 oz. Hershey's Milk Chocolate Bars (optional)
Instructions
- In a medium-sized bowl, tear angel food cake into 1-2" pieces.
- Scatter some angel food pieces in the bottom of the Bundt pan.
- Then spoon a few scoops of each ice cream flavor over the angel food cake pieces.
- Repeat this process until the Bundt cake pan is filled with angel food cake pieces and ice cream.
- Cover the Bundt pan with foil.
- Freeze the cake for 4-6 hrs. or overnight.
- Before serving, remove cake from freezer.
- Slide a knife around the sides of the cake.
- Dampen a small towel with hot water and wring towel almost dry.
- Invert cake pan onto serving platter.
- Wrap hot towel around the base of the pan to unmold.
- Return cake to freezer until ready to serve.
Notes
If decorating the cake for a Knight Party, break the Hershey's Chocolate Bars into rectangles and insert chocolate pieces into cake so they look like battlements. Make pennants by gluing wired ribbon to the end of a bamboo skewer and insert skewers into cake also.