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Neapolitan Ice Cream Cake

Neapolitan Ice Cream Cake
Average of 3 ratings: 4.7 stars

Difficulty Level: Somewhat Easy
Average of 1 reviews

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Chocolate, vanilla and strawberry flavors are used to create this Neapolitan Ice Cream Cake. The Fanci-Fill Cake Pan bakes the “tunnel” that you fill with ice cream. The whipped cream and cherry on top dresses it in your “sundae” best!

Ingredients:

  • 1 pkg (18.25 ounces) yellow cake mix
  • 2 cups strawberry ice cream softened
  • 2 cups chocolate icing
  • whipped cream
  • Maraschino cherries

Makes:

Cake serves 8-10.

Tools:

Instructions:

Step 1

Preheat oven to 350°F. Spray both Fanci-Fill pans with vegetable pan spray.

Step 2

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.

Step 3

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.