Mud Slide Ice Cream Cake
( BTW: SORRY THAT I DIDNT PUT THE TIME IN BECAUSE IT COMES OUT HOWEVER YOU LIKE IT).
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- 1 box
- chocolate fudge cake mix
- 1/2 c
- butter or margarine, melted
- 2 Tbsp
- coffee-flavored liqueur or prepared strong coffee
- 4 c
- vanilla ice cream
- 1 can(s)
- chocolate whipped ready-to-spread frosting
- 2 Tbsp
- coffee-flavored liqueur, if desired
1Heat oven to 350 degrees F ( 325 degrees F for dark or nonstick pan). Spray bottom only 13x9-inch pan with baking spray with flour.
2In a large bowl, beat cake mix, butter and eggs with electric mixer on the medium speed until well blended. Spread batter in the pan.
3Bake 19 to 24 minutes or until center is set( top will appear dry and cracked). Cool completely, about 1 hour.
4Brush 2 tablespoons liqueur over the cake. Let ice cream stand at room temparature about 15 minutes to soften. Spread ice cream over the cake. Freeze 3 hours or until firm.
5In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in the freezer.