RECIPE FOR MINT CHOCOLATE CHIP ICE CREAM RECIPES

Name: Mint-Chocolate Ice Cream Cake
Prep time: 25 min
Total time: 5 h 50 min
Yield: 16
Ingredients: 1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix; Water, butter and eggs called for on cake mix box; 6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened; 1 1/2 cups whipping cream; 2 tablespoons powdered sugar; 4 drops green food color

MINT-CHOCOLATE ICE CREAM CAKE RECIPE - BETTYCROCKER.COM

Mint-Chocolate Ice Cream Cake Recipe - BettyCrocker.com image

You can easily—and economically—make ice cream cake at home! Plus, it can be made in advance.

Provided by Betty Crocker Kitchens

Total Time 5 hours 50 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened
1 1/2 cups whipping cream
2 tablespoons powdered sugar
4 drops green food color

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

Nutrition Facts : Calories 330 , CarbohydrateContent 35 g, CholesterolContent 100 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 21 g, TransFatContent 1/2 g

CHOCOLATE CHIP CAKE RECIPE | MY CAKE SCHOOL

Chocolate Chip Cake Recipe | My Cake School image

This homemade Chocolate Chip Cake recipe has all of the flavors that you love in a chocolate chip cookie. You'll love the hint of brown sugar flavor!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 10

Ingredients

2 3/4 cup (332 g) all purpose flour
1 1/2 cups (325 g) light brown sugar (packed into the cup)
1 1/2 teaspoons (7 g) baking powder
1/2 teaspoon (3 g) baking soda
1/2 teaspoon 3 g) salt
10 Tablespoons (1 1/4 sticks) (141 g) unsalted butter.... softened (do not microwave). I cut the butter into 1/2 inch slices onto waxed paper to soften a short while before needed.
3 large eggs
1 1/3 cup (302 g) buttermilk (low fat or full fat)
2 teaspoons (8 g) vanilla
1 cup (170 g) mini chocolate chips

Steps:

Preheat the oven to 350 degrees, grease and flour two 8 inch round cake pans
In the bowl of your mixer add the dry ingredients, flour, sugar, baking powder, baking soda and salt. Hand whisk for at least 30 seconds so the ingredients are well combined.
In a separate bowl, add the eggs, buttermilk and vanilla. Stir with a fork to combine.
With the mixer on low speed gradually add the slices of butter, a few pieces at a time. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened by the butter. Scrape the bottom and sides of the bowl.
Add 1/2 of the egg mixture, beating at medium ( do not beat above medium ) for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the sides and bottom of the bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
Fold in the chocolate chips
Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Let the cake cool in the pans 10 minutes, then turn out.
Makes 7 cups batter
Will hold up to fondantThis recipe works well for cupcakes, they will have very little dome.

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