Recipe: Chocolate Mint Ice Cream Cake
Chocolate Mint Ice Cream Cake
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It's OK to scream for this ice cream cake

This recipe comes from the Standard-Examiner Recipe Exchange Cookbook and was submitted by Jamie Parchman.


1 package dark chocolate (plain) cake mix of your choice

2 cups melted mint chocolate ice cream. (Note: Use any kind of chunky chips; also, melt before measuring)

3 large eggs

1 jar hot fudge sauce, optional


Preheat oven to 350 degrees. Spray 12-cup bundt pan with cooking spray and dust with flour. Place the cake mix, melted ice cream and eggs in large mixing bowl. With mixer on low, stir together ingredients until blended, about 1 minute. Scrape the sides.

Turn the mixer to medium and mix 2 minutes. The batter will look thick and well-blended when it’s ready. Pour into bundt pan and smooth the top. Bake 38 to 45 minutes or until the cake springs back when lightly touched and starts to pull away from the sides. When done, cool on rack in pan 20 minutes; remove from pan and finish cooling on rack upright. Heat jar of hot fudge sauce according to label directions. Pour over cake just before serving.