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1
Place the rack in center of oven and preheat oven to 350 degrees (175 C.).
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2
Lightly mist a 12 cups (2825 ml) Bundt pan with vegetable oil spray, then dust with flour.
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3
Shake out excess flour.
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4
Set the pan aside.
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5
Place the cake mix, melted ice cream and eggs in a large mixing bowl.
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6
Blend with an electric mixer at low speed for 1 minute.
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7
Stop the machine and scrape down the sides of bowl with rubber spatula.
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8
Increase the mixer speed to meduim and beat 2 minutes more, scraping down sides if needed.
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9
The batter should be thick and well blended.
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10
Pour the batter into the prepared pan, smoothing the top with spatula.
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11
Place cake in the oven.
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12
Bake the cake until it springs back when lightly pressed with your finger, and just starts to pull away from from the sides of pan, 38 to 42 minutes.
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13
Remove the pan from the oven and place on wire rack to cool for 20 minutes more.
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14
Remove the cake from pan.
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15
Meanwhile prepare the frosting.
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16
Sift the sugar and cocoa together in a large mixing bowl.
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17
Set aside.
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18
Place the marshmallows, butter, and milk in a meduim heavy saucepan over low heat.
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19
Stir until marshmallows are melted, 3 to 4 minutes.
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20
Remove the pan from the heat.
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21
Pour the sugar/cocoa mixture over the marshmallow mixture.
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22
Add the vanilla and stir until the frosting is smooth and satiny.
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23
Place the cake on serving platter and frost the top and sides.