Mocha Melted Ice Cream Cake With Chocolate Marshmallow Frosting

1. 1

   Place rack in center of oven and preheat to 350 degrees Fahrenheit.

2. 2

   Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour and set pan aside.

3. 3

   Place cake mix, melted ice cream, eggs and coffee powder in large mixing bowl.

4. 4

   Blend with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2-3 minutes more, scraping down sides again if necessary. The batter should look thick and well-combined.

5. 5

   Pour batter into prepared pan, smoothing it out with rubber spatula.

6. 6

   Bake cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 40-45 minutes.

7. 7

   Remove pan from oven and place on wire rack to cool for 20 minutes.

8. 8

   Run a long, sharp knife around edge of cake and invert it onto rack to cool completely, 20 minutes more.

9. 9

   Meanwhile as the cake cools, prepare the Chocolate Marshmallow Frosting: Sift confectioner's sugar and cocoa powder together into a large mixing bowl. Set bowl aside.Place marshmallow creme, butter and milk in a medium-size heavy saucepan over medium-low heat. Stir until the butter and marshmallow creme have melted, 2-3 minutes. Remove the pan from the heat. Pour the sugar cocoa mixture over the marshmallow mixture. Add 1 tsp vanilla and stir until frosting is smooth and satiny. Makes 1 1/2 cups.

10. 10

    When the cake is completely cooled, slide the cake onto a serving platter, and pour the warm frosting over the cake. Let the cake rest for 10 minutes before slicing.

* Per serving · 4 servings · Values may vary.