2013 ice cream cakes Recipes

caramel ice cream topping, eggs, sweetened condensed milk, evaporated milk, vanilla, yellow cake mix, water, canola oil, eggs

food cake mix , without pudding, water, eggs, vegetable oil, sugar, cocoa, water, vanilla extract, vanilla ice cream (optional), chopped pecans (optional)

spice cake mix, apple pie filling, eggs, beaten, chopped walnuts or 1/3 cup pecans, vanilla ice cream (optional)

chocolate cake mix (regular size), butterscotch-caramel ice cream topping, heath candy bars (1.4 oz each), chopped

white cake mix, coffee ice cream, melted, eggs, vanilla frosting , whipped, instant coffee granules , disolved in 1 tsp water, cinnamon-sugar mixture , for dusting

caramel ice cream topping (the thick stuff not the syrup), prepared angel food cake, chocolate-covered english toffee bars, chopped

crushed pineapple, cherry pie filling, yellow cake mix, chopped pecans, butter sliced, vanilla ice cream

food cake mix, caramel ice cream topping, sweetened condensed milk, toffee pieces

milk chocolate or german chocolate cake mix, condensed sweetened milk, caramel ice cream topping, tub of cool whip, heath toffee bits

food cake mix without pudding, sugar, cocoa, water, vanilla extract, vanilla ice cream, chopped pecans

chocolate cake mix, butterscotch-caramel ice cream topping, heath candy bars (1.4 oz ea),chopped

chocolate cake mix, butterscotch -caramel ice cream topping, heath candy bars,(1.4 oz ea.) chopped

devil food cake mix, chopped nuts, chocolate chips, thick fudge ice cream topping

yellow cake mix of your choice, caramel ice cream topping, sweetened condensed milk, tup bool whip, instant vanilla pudding )small), pack of mini butterfingers, crushed

chocolate cake mix, caramel (or butterscotch) syrup or ice cream topping, tub cool whip, butterfinger candy bar, or more if you like it really sweet

yellow cake mix 1 stick butter, cool whip 1 jar caramel ice cream syrup, butterfingers 1 can condensed milk

lemon chiffon cake, flour, sugar, baking powder, salt, vegetable oil, egg yolks, cold-water, lemon juice, lemon rind, egg whites, cream of tartar, sift flour. add sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly., in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily., lemon frosting, sugar, soft butter, milk , more if necessary, grated rind and juice of 1 lemon, grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake, tip decorate with sprigs of mint for color .