Neapolitan Ice Cream Cake
1 pkg (18.25 ounces) yellow cake mix
2 cups strawberry ice cream softened
2 cups chocolate icing
Cake serves 8-10.
Preheat oven to 350°F. Spray both Fanci-Fill pans with vegetable pan spray.
Prepare cake mix following package directions; divide batter evenly between prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes; remove from pan and cool completely.
Spoon softened ice cream into cavities of cooled cakes. Freeze until ice cream has hardened slightly, about 1/2 hour. Assemble cake by inverting top layer onto bottom layer. Spread with icing; garnish with whipped cream and cherries. Freeze several hours. Remove from freezer 10 minutes before serving.
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