Cookies & Cream Cake
Ingredients
- 1/2 Gal. Cookies & Cream ice cream, softened
- 1 18.25 Oz. chocolate cake mix, without pudding.
- 3 Lg. eggs
- 1 1/3 cups water
- 1/2 Cup vegetable oil
- 1 8 Oz. container thawed whipped topping
Instructions
Step 1
- Spread ice cream evenly in two 9” round cake pans lined with plastic wrap. Place in freezer for at least 1 hour. Remove from pans and return to freezer. Combine cake mix and next 3 ingredients in large mixing bowl.
Step 2
- Beat at low speed of electric mixer until moistened. Beat at med. speed for 2 minutes.
Step 3
- Pour mixture into 3 greased and floured 9” round cake pans. Bake at 350’F. for 20 to 30 min.: Remove from pans and let cool completely.
Step 4
- To assemble cake remove ice cream from freezer and remove plastic wrap. Place 1 cake layer on cake platter: top with ice cream layer. Repeat with second cake layer, ice cream, and 3rd cake layer. Frost with whipped topping. Store cake in freezer. Yield one 9” cake.