ICE CREAM LAND RECIPES

Steps:

• Line 8-inch cake pan with plastic food wrap. Evenly spread softened ice cream into prepared pan. Cover; freeze at least 2 hours.
• Heat oven to 350°F. Grease and flour 1 (8-inch) round baking pan. Set aside.
• Combine flour, baking powder and salt in bowl. Set aside.
• Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, beating well after each addition. Add 1 teaspoon vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed. Gently stir in 3 tablespoons sprinkles. Pour batter into prepared pan.
• Bake 29-34 minutes or until toothpick inserted near center comes out clean. Place onto cooling rack; cool 10 minutes. Loosen cake by running knife around inside edge of pan. Carefully remove cake from pan; cool completely.
• Evenly cut cake into 2 layers. 
• Place bottom cut layer onto serving plate. Top with ice cream disk and top cake layer, placing cut side onto ice cream, domed-top up. 
• Before serving, place whipping cream, powdered sugar and 1 teaspoon vanilla into bowl. Beat at high speed until stiff peaks form. Scoop and swirl on top of cake. Sprinkle with additional sprinkles and top with sparkler, if desired. Serve each piece with maraschino cherry.