2boxes Pillsbury™ Moist Supreme Devil’s Food® or Chocolate Cake®prepared according to instructions
1/2gallonvanilla ice cream
1can Pillsbury™ Vanilla Creamy Supreme Frosting®
1 8-ounceblock of cream cheese
melting discsor almond bark or white and milk chocolate chips
Instructions
1. Prepare each cake mix according to package instructions and bake (separately) in 9 inch round pan that has been buttered, floured and lined with parchment paper.
2. Bake according to package instructions. Allow each layer to cool and use a knife to go around the outside edge of cake layer to help loosen it from the pan. Use a knife or dental floss to “cut” the rounded tops off each layer so they will lay flat. Wrap and place in the freezer until completely frozen (freeze with layers of parchment in between them if you’re not wrapping them separately).
3. Scoop out half of the ice cream into a bowl to partially thaw. While ice cream is thawing, pull out one layer of cake. Put the layer into the bottom of a 9″ spring form pan upside down (so the part you cut is on the bottom).
4. Once the ice cream has thawed, use an offset spatula to evenly spread a 1 inch layer of ice cream all over the cake layer. Take out the second cake layer and trim as you did the first. With the cake layer upside down, press on top of the ice cream layer and return to the freezer for 30-60 minutes. About 15 minutes before you start your second layer, thaw the rest of the ice cream.
5. Spread the ice cream on the second layer of cake. It will be above the top of the spring form pan, so do your best to spread all the way to the edge. Use the offset spatula to help smooth the edges. Trim and add the last cake layer. Place back into the freezer until last layer has set.
6. Make the frosting by whipping one 8-ounce block of thawed cream cheese with one can of frosting.
7. Remove the cake from the spring form pan by running a hot knife around the edge, releasing the bottom layer of ice cream. Remove the cake from the pan and place on a platter. Frost the top layer with frosting and use the rest to fill in any holes and smooth over the sides.
8. Place melting discs in piping bags and microwave for 30-60 seconds. Squeeze bags to ensure everything has melted. Cut off the tips and drizzle over the top of the ice cream. At this point you can serve immediately or freeze until you’re ready to serve.
Notes
This frosting is an easy cream cheese frosting “hack”. It really toned down the sweetness and was the PERFECT combo with the cake and ice cream.