Easy, yummy, and sure to please any crowd of icecream cake lovers.
(I'll upload real photos soon, I just couldn't wait to post something!)
I actually found this recipe in a magazine a while back. The first time I actually made this I found that it costs less to bake your own cake rather than buy it, but that really just depends on if your crunched on time v.s. if your crunched on money.
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If you are baking the cake yourself, just follow the directions on the back of the box.
Remember to use a bundt pan for the best results with this tut.
An upside about baking your own cake: you can choose a flavor different from plain ol' angel food.
Let the cake cool thoroughly.
This process is faster if you can place the cake in the freezer or fridge.
*Here's the actual first step to this project if you went out and bought your angel food cake.
Take your icecream out of the freezer and let it defrost alittle, to make it easier to work with.
Place the cake on the freezable plate and carefully cut the top 1/3 of the cake off.
You can try to keep this in one piece, but if it breaks, don't freak out! Just make sure to keep all the pieces and when you place them back later, you can cover your mistakes with icing.
Take your spoon, knife, or fingers, to cut and scoop out the insides of the leftover 2/3 of the cake. Make sure to leave a good amount of the sides of the cake, so it won't fall apart. Basically like digging your own cake moat :)
Get your softened icecream and fill in the moat. Make sure to try to get all the knooks and crannys.
Smooth out the top when your done, place the cut off top piece of the cake back on top.
Ice your cake! Be careful, your cake top might not stay on. If that occurs, spread some icing on the bottom of it and it should stick a lil better. You can serve it then after or put it back in the freezer and serve it later! Slice and enjoy.
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