Mud Slide Ice Cream Cake by Betty Crocker

Mud Slide Ice Cream Cake

 

• Prep Time 30 min
• Total Time 6 hr 0 min
• Servings 15

The popular restaurant mud slide drink with coffee and chocolate is transformed into an easy freezer dessert.

Ingredients

1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix

1/2 cup butter or margarine, softened

1 egg

2 tablespoons milk

2 tablespoons coffee-flavored liqueur or strong coffee

4 cups vanilla ice cream

1 container Betty Crocker™ Whipped chocolate frosting

2 tablespoons coffee-flavored liqueur, if desired

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
• 2 Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
• 3 Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
• 4 In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.

Expert Tips–

Coffee lovers can substitute coffee-flavored ice cream for the vanilla.
Mud slide drinks are popular on menus across the country. Here the concoction is made into a frozen dessert with a brownie-like base.