Carrot Ice Cream Cake With Mascarpone Icing |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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CARROT ICE CREAM CAKE WITH MASCARPONE ICING This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Elmquist Estate in Heath, Texas in 1981. Ingredients:
1 box carrot cake mix |
2 pints vanilla ice cream softened |
2/3 cup heavy cream |
1/3 cup mascarpone cheese |
2 tablespoons powdered sugar sifted |
1 teaspoon vanilla extract |
Directions:
1. Bake cake mix according to package directions using a tube pan.
2. Cool on rack for 10 minutes then unmold and cool completely.
3. When cake is cool cut in half horizontally with serrated knife.
4. Set bottom layer of cake on a serving platter cut side up.
5. Spread cut side of cake with ice cream and cover with top layer of cake cut side down.
6. Wrap in plastic wrap and freeze until ice cream is firm.
7. In medium bowl whisk cream, cheese, powdered sugar and vanilla until smooth.
8. Remove cake from freezer and drizzle with icing.
9. Return to freezer for 1 hour wrapped lightly in plastic wrap.
10. To serve remove cake from freezer 15 minutes before serving.
11. Cut into 10 equal wedges and garnish as desired.
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