*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 !
.jpeg)
.jpeg)
