Shell: 1 yellow cake mix
Coat the larger sides of two Cūlinique® brand food molds with a non-stick cooking spray, using your fingertips to be sure all the surfaces are well coated. DO NOT FLOUR. Prepare cake mix according to package directions and pour into the prepared molds, dividing the batter equally. Level. Bake them according to package directions or until the cakes edges start to pull away from the sides of the molds. Do not over bake. Remove from the oven and cool about two to three minutes. Place a paper towel between each mold and its cooling rack. Turn the layers out of the molds, taking care to avoid the escaping steam. Cool to room temperature and remove the paper towels using a cake circle or other flat object. Turn them back onto their cooling racks and place into the freezer until firm.
Filling:
1 qt. premium vanilla ice cream
½ cup mini semi-sweet chocolate morsels
½ cup maraschino cherries, halved, drained and chilled
Remove the ice cream from the freezer and allow it to soften somewhat. Place it into a bowl, chopping and stirring with a wooden spoon until it will spread evenly. Add the chocolate chips and cherries and mix thoroughly. Spread the mixture into the tunnel area of the frozen cake layers, filling BOTH completely until the ice cream is smooth and even. Do not over or under fill either layer. Remove one filled layer from its rack and place it on a flat cake platter or circle. Place the other layer right in front of you with the plated layer behind it. Gently grasp the racked layer by placing your thumbs on the bottom of the rack with your fingertips on the edges of the cake, as if it were a sandwich youre about to take a bit of. Flip it over, sandwich-style, on top of the plated layer and adjust it, if needed, until even all the way around. Return the cake to the freezer.
Icing:
¼ lb. butter, softened
2 cups confectioners sugar, sifted
1 egg white
1 tsp. vanilla
Cream the butter and sugar together with an electric mixer until fluffy. Add the egg white and beat until well blended. Add the vanilla and blend thoroughly. Spread evenly on the frozen cake and finish using cake decorating tubes, chocolate curls and whole, pitted maraschino cherries. Freeze until ½ hour before serving. Serve by slicing from the center in wedges. Serves 16. ***NOTE: Partially-served Cūlinique® Ice Cream Cakes can stand at room temperature for up to an hour before even starting to melt!
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Cooks InOvation
