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Blue Bunny®
Winter German Chocolate
Ice Cream Cake |
1 box white cake mix
1 1/4 cup milk
2 eggs
3 oz (3 squares) white chocolate baking squares, melted
1 can coconut pecan frosting
5 cups Blue Bunny® Premium Butter Pecan Ice Cream, softened
pecan halves and white chocolate curls, for garnish
Grease and flour two 9 inch round cake pans. In a large mixing bowl, combine cake mix, milk, and eggs. Beat on low speed until blended. Beat 2 minutes at medium speed. Add melted white chocolate and beat until blended. Pour into prepared pans. Bake at 350° F for 30-35 minutes or until a wooden pick inserted in center tests clean. Cool in pans on wire rack 15 minutes, remove from pans; cool completely. Spread frosting evenly on each layer. Freeze 1 layer for 1 hour; spread with ice cream. Top with remaining cake layer, frosting side up. Freeze cake at least 2 hours. Garnish with pecan halves and chocolate curls just before serving. |
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