Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package chocolate cake mix

  2. 1 quart vanilla ice cream, slightly softened

  3. 1/2 cup mint chocolate chips

  4. 1/2 cup light corn syrup

  5. 1 tablespoon whipping cream

  6. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Prepare cake mix according to package directions. Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely. Slice top fourth off cake; set aside. Using a sharp knife, carefully hollow out bottom, leaving a 1-in. shell (save removed cake for another use). Place cake shell in freezer for 1 hour. Fill tunnel with ice cream; replace cake top. Cover and freeze for at least 6 hours. Just before serving, melt chips and corn syrup in a microwave; stir until smooth. Stir in cream and vanilla. Spoon over cake.


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