1 Betty Crocker Devil’s Food Cake mix, prepared in two 9-inch pans as instructed
1 tub Betty Crocker chocolate icing
1/2 bag toffee topping (optional but OH so delicious)
1 (1.5 qt) Homemade Vanilla Bryer’s Ice Cream (Don’t buy the kind with toffee in it. It will not set. See the “Birthday Cake Flop” post to see the results.)
Step 1: Two days before you want to serve this cake, make the cakes as prepared.
After they’ve cooled for 10 minutes, remove them from the pans and place them on a cookie sheet to completely cool.
Then freeze them. You can freeze them on the cookie sheet or wrap each one in wax paper, stack them and place both in a Jumbo Ziplock bag and freeze them that way. They need to freeze at least 12 hours before you attempt to put ice cream in between. I promise. I can tell that some of you don’t believe me. Look at this picture for proof:
Step 2: One day before you want to serve this cake, set the ice cream on the counter for 20 minutes or so. Then empty the entire container of ice cream into a very large bowl. Stir with a spatula until it’s softened.
You can mix the heath topping into it at this point. Be careful not to let it get too soft because it has to be hard enough to support the top cake.
Step 3: Quickly get both cakes out of the freezer and place on a platter that will be safe to freeze. I use the Tupperware Round Cake Taker but don’t use the top. It just won’t fit in my freezer. Never fear, this cake gets eaten so quickly that it doesn’t have time to need covering!
Step 4: Pour almost all of the ice cream on the bottom cake, place the 2nd cake on top and squish down until the ice cream is about to come out the sides. Take the spatula and smooth the edges. (You may need to put the assembled cake in the freezer for 30 minutes to harden before doing this next step. If you do, be sure you also put the extra ice cream left in the bowl in the freezer as well.)
Use the left-over ice cream in the bowl to “ice” the sides. Put the cake in the freezer until the ice cream is hardened.
Step 5: After the ice cream is hardened, remove it from the freezer and ice the top with about 3/4 of the chocolate icing, just to the edges. Pour some toffee on top. Replace in the freezer and wait until it’s time to dig in! 🙂