Mint Chocolate Ice Cream Cake

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   1.

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   Heat oven to 350F (or 325F for dark or nonstick pans).

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   Grease bottoms only of 2 (9-inch) round cake pans; line bottoms with waxed paper.

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   Make cake mix as directed on box, using water, butter and eggs.

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   Spoon evenly into pans.

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   2.

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   Bake as directed on box for 9-inch pans or until toothpick inserted in center comes out clean.

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   Cool in pans 10 minutes.

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   Remove from pans to cooling racks.

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    Remove waxed paper.

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    Cool completely, about 30 minutes.

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    3.

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    Line 9-inch round cake pan with foil.

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    Spoon and spread ice cream evenly in pan.

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    Cover with foil; freeze until completely frozen, about 2 hours.

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    4.

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    On serving plate, place 1 cake layer with rounded side down.

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    Remove ice cream from pan; peel off foil.

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    Place on top of cake.

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    Top with remaining cake layer, rounded side up.

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    5.

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    In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form.

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    Frost side and top of cake with whipped cream.

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    Freeze about 2 hours or until firm.

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    Let stand at room temperature 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.