Prep Time 60m
Cook Time 30m
Ready Time 600m
Yield 12 to 16 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
ICE CREAM LAYER
  • 2 cups (1 pint) heavy cream, chilled
  • 1 (14 oz.) can Magnolia® Sweetened Condensed Milk, chilled
  • 1 tablespoon vanilla extract
  • 1 1/4 cups water
  • 3/4 cup mini semi-sweet chocolate chips
CAKE
  • 1 package Pillsbury™ Moist Supreme® Chocolate Premium Cake Mix
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 (16 oz.) can Pillsbury™ Creamy Supreme® Chocolate Fudge Flavored Frosting
  • Decorative candy bits or decors
Preparation Directions
  • Step 1Heat oven to 350°F. Chill beaters and large bowl. Line 8-inch round cake pan with plastic wrap. Coat two 9-inch round cake pans with no-stick cooking spray and set aside for cake batter.
  • Step 2Combine heavy cream, sweetened condensed milk and vanilla in chilled bowl. Beat with chilled beaters 4 to 5 minutes or until soft peaks form. Cover and freeze 1 1/2 hours or until partially frozen. Fold in chocolate chips. Spoon into pan lined with plastic wrap. Cover and freeze at least 6 hours.
  • Step 3Prepare and bake two cake layers according to package directions using the oil, water and eggs. Cool completely.
  • Step 4Place one cake layer on serving platter. Invert ice cream layer onto cake layer. Remove plastic wrap. Top with second cake layer. Quickly spread top and sides of cake and ice cream layer with frosting. Return to freezer if necessary to firm ice cream layer. Freeze frosted cake until serving time. Remove from freezer 15 minutes before serving. Decorate top of cake as desired with candy bits or decors.
Magnolia is a trademark of Eagle Family Foods Group, LLC, used by permission.
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