Cherry Ice Cream Cake
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This can be prepared through Step 4 up to 1 week ahead. Wrap airtight and freeze. Garnish 2 hours before serving and return to freezer.
INGREDIENTS
1 (18.25-ounce) box dark-chocolate fudge cake mix
1/4 teaspoon almond extract
6 cups (1 quart plus 1 pint) cherry ice creamGARNISH - Chocolate shell ice cream topping, canned whipped cream,
maraschio cherries with stems
Heat oven to 350 degrees. Coat an 8 or 9-inch springform pan with nonstick spray.
Prepare cake mix according to package directions; stir in extract. Bake in prepared pan 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove pan sides; cool completely.
Trim rounded top off cake with a long serrated knife until flat. Cut cake in half crosswise and very carefully separate halves. Place top half on a piece of foil; leave bottom in pan. Place sides back on pan. Freeze pan and cake layer 20 minutes until cold. Remove ice cream from freezer to soften slightly.
Working quickly, take pan from freezer. Spread with 1/2 the ice cream. Top with other cake; spread with rest of ice cream. Freeze at least 2 hours until hard.
TO SERVE - For clean cuts, dip a sharp knife in hot water and wipe dry between slices.