Mud Slide Ice-Cream Cake

The popular restaurant mud slide drink with coffee and chocolate is transformed into an easy freezer dessert. ...MORE + LESS -

1 box Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix (or another chocolate flavour)

1/2 cup (125 mL) butter or margarine, melted

2 eggs

2 tbsp (25 mL) coffee-flavoured liqueur or strong coffee

4 cups (1 L) vanilla ice cream

1 tub Betty Crocker* Whipped Chocolate Frosting

2 tbsp (25 mL) coffee-flavoured liqueur, if desired

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1

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.
2

Bake 19 to 24 minutes or until centre is set (top will appear dry and cracked). Cool completely, about 1 hour.
3

Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
4

In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

Variation: Coffee lovers can substitute coffee-flavoured ice cream for the vanilla. Mud slide drinks are popular on menus across the country. Here the concoction is made into a frozen dessert with a brownie-like base.