Mississippi mudslide cake

 

Mississippi mudslide cake!

*Ingredients

°1

Betty Crocker Super Moist Chocolate Cake Mix

°1/2

cup of butter or margarine, softened

°1

egg

°2

tablespoons of milk

°2

tablespoons of coffee liqueur or strong coffee

°4

cups vanilla ice cream

°1

Betty Crocker™ Whipped Chocolate Icing

°2

Coffee-flavoured liqueur, if desired

*Steps

1

Heat oven to 350°F (325°F for a dark or non-stick skillet). Grease or spray bottom of 13 x 9-inch skillet only. In a large bowl, beat the cake mixture, butter, egg and milk with a spoon or electric mixer on low speed until smooth. Spread the dough in the pan.

2

Cook for 16 to 18 minutes or until the centre is set (the top may appear dry and cracked). Let cool completely, about 1 hour.

3

Brush 2 tablespoons of liqueur on the cake. Let the ice cream rest for about 15 minutes at room temperature to soften. Spread the ice cream over the cake. Freeze for about 3 hours or until the dough is firm.

4

In medium bowl, combine icing and 2 tablespoons liqueur; spread over ice cream. Freeze for at least 1 hour. Set aside in freezer.

Enjoy !