Fudgy Ice Cream Cake



Trim off the domed portion of cake to get a leveled surface as well sides.
Divide cake in half and place one half of the cake in a cake pan as the base.
(Allow ice cream to slightly soften if it has been in the freezer). Using a spatula, spread ice cream over the base of the cake.
Place the second layer of cake over the ice cream.
Cover the cake pan with cling film and freeze overnight.
Fudge Frosting: Combine the powdered sugar, evaporated milk, chocolate chips and butter in a saucepan over medium-high heat. Cook for about 8 minutes, stirring constantly. Remove from heat and stir in the vanilla extract. Allow cooling for 30 minutes.
When cooled, pour the chocolate topping evenly over the cake, spreading with a spatula if necessary.
Refrigerate for at least 2 hours, or until firm.
To serve:
Remove cake from freezer 5 minutes and before serving and release from cake pan.

Adapted from http://www.browneyedbaker.com/homemade-vanilla-ice-cream-cake-recipe/

Retrieved 20th April,2015; 3:40 pm.