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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Worth the trouble! Ingredients:
1 (18 1/4 ounce) box white cake mix or 1 (18 1/4 ounce) box devil's food cake mix |
4 large eggs, separated |
1/3 cup oil |
1 1/3 cups water |
1 quart vanilla ice cream or 1 quart chocolate ice cream |
1/4 cup sugar |
1 tablespoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F, line a standard jelly roll pan with parchment paper.
2. Mix the cake mix, 4 egg yolks, oil and water in bowl, blend for 2 minutes.
3. Pour into pan and bake for 20-25 minutes.
4. Remove the cake from the oven and cool completely before turning it out of the pan.
5. Invert into a flat, clean working surface, carefully peel off the parchment paper
6. With a 2 1/2-3 inch cookie cutter, cut out cake into rounds.
7. Dust off crumbs and place on a clean baking sheet lined with more parchment paper.
8. Top each cake with a scoop of ice cream and put the pan in the freezer until ice cream is firm.
9. Leave in the freezer until just before you wish to serve.
10. Beat 4 egg whites until soft peaks form, slowly add the sugar and vanilla extract and continue to beat until firm peaks hold.
11. Turn on broiler (high heat).
12. Remove ice cream cakes from the freezer and quickly frost with the egg white meringue.
13. Insert pan into the broiler for about 1 minute, just until the meringue begins to brown. Don't let ice cream melt. Note: If you have a blowtorch use that instead. Serve immediately on chilled plates.
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