Ingredients:
Chocolate cake of your choice (I used Betty Crocker Dark chocolate cake)
~2 pints Ice cream (I chose salted caramel ice cream)
Chocolate sprinkles for garnish
Vanilla Buttercream Icing:
1 cup unsalted butter, softened
2 ½ - 3 cups powdered sugar
¼ cup heavy cream
1 tsp vanilla extract
For ice cream layer:
Soften ice cream and spread in a pan the same size as your cake layers lined with plastic wrap (I used 8 in). Place in the freezer to harden for several hours or overnight. If you need the pan for the cake remove ice cream from the pan after it has had a chance to harden some and keep in the freezer.
To make Vanilla Buttercream icing:
Cream butter and sugar together until light and fluffy. Next combine the heavy cream and the vanilla extract, gradually pour into mixture until combined. If needed add more powdered sugar for desired consistency.
After the cake has been baked allow the layers to cool. Next trim the layers so the tops are flat if needed. Place the hardened ice cream round on top of one layer and place the other layer on top. Use a frosting knife to ice the cake. Make sure to work quickly since the ice cream will melt! If needed place cake back in freezer to cool down. When done frosting garnish with chocolate sprinkles.
I hope you enjoy this summer treat!
