Happy National Chocolate Cake Day!
Jan 27, 2012, 4:59 PM | Updated: 5:01 pm
Posted by Alyssa
Along with my other favorite food holiday, National Waffle Day (August 24) National Cake Day is holiday worth celebrating.
Tonight, let’s go home and make something like this, courtesy BettyCrocker.com.
Just …
1. Heat oven to 350 degree F (325 degree F for dark or nonstick pan). Grease or spray bottom only of 13×9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
2. Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
3. Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
4. In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.
Voila! Mudslide ice cream cake!
