Mississippi mudslide cake

Mississippi mudslide cake!



Betty Crocker Super Moist Chocolate Cake Mix


cup of butter or margarine, softened




tablespoons of milk


tablespoons of coffee liqueur or strong coffee


cups vanilla ice cream


Betty Crocker™ Whipped Chocolate Icing


Coffee-flavoured liqueur, if desired



Heat oven to 350°F (325°F for a dark or non-stick skillet). Grease or spray bottom of 13 x 9-inch skillet only. In a large bowl, beat the cake mixture, butter, egg and milk with a spoon or electric mixer on low speed until smooth. Spread the dough in the pan.


Cook for 16 to 18 minutes or until the centre is set (the top may appear dry and cracked). Let cool completely, about 1 hour.


Brush 2 tablespoons of liqueur on the cake. Let the ice cream rest for about 15 minutes at room temperature to soften. Spread the ice cream over the cake. Freeze for about 3 hours or until the dough is firm.


In medium bowl, combine icing and 2 tablespoons liqueur; spread over ice cream. Freeze for at least 1 hour. Set aside in freezer.

Enjoy !

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