Ice Cream Stuffed Unicorn Cake
Flour for dusting
1 cup water
1/4 cup vegetable oil
1 quart vanilla ice cream
Preheat oven to 350˚F.
Grease a loaf pan with cooking spray. Dust the pan with flour, shaking out the excess.
In a medium bowl, 1 boxStrawberry Cake & Cupcake Mix, water, vegetable oil, and eggs. Beat with a hand mixer for 2 minutes. Pour batter into prepared pan.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool in the pan for 10 minutes, then move to a cooling rack to finish cooling.
Once cool, cut out the center of the loaf, leaving a 1-inch border along the bottom and along each side. Set aside the lid of the loaf for later. If necessary, scoop out any extra cake inside the hole to form an even rectangle. Fill the rectangular hole with vanilla ice cream, using the back of a spoon to press the ice cream down to fill all the nooks and crannies.
Take the loaf lid and trim off the extra cake from the bottom so that the lid will fit back on top of the ice cream.
Freeze the loaf overnight with cake lid in place.
Remove cake from freezer. Frost withUnicorn Vanilla Frosting and scatter Unicorn sprinkles on top. Slice and serve!
Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.