| ICE CREAM N' CANDY CAKE |
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One 9-inch 3 layer ice cream cake1 white or yellow cake mix, using Crisco Oil 1 package milk chocolate toffee bits, divided 1 quart vanilla ice cream, softened 1 jar (11.75 ounces) SMUCKER'S Hot Fudge Topping 1 container (8 ounces) whipped topping 4 regular size milk chocolate covered toffee bars, or your favorite candy bar, roughly crushed or chopped Preheat oven to 350ºF. For Cake Prepare cake mix according to package directions using Crisco Oil. Stir in 1 cup of the milk chocolate toffee bits. Pour batter into 2 greased and floured 9 x 1-1/2-inch round layer cake pans. Bake according to package directions. Cool for 15 minutes in pans on racks, remove from pans. Cool completely on racks. Ice Cream Layer Mix ice cream and remaining milk chocolate toffee bits pieces until well blended. Spoon half the ice cream mixture into a 9-inch foil lined cake pan. Spread SMUCKER'S Hot Fudge Topping evenly over the ice cream mixture. Spread the remaining ice cream mixture over the hot fudge. Freeze until firm. Cake Assembly Place one cooled cake layer on a foil covered cardboard round. Remove the ice cream layer from pan, peel off foil and place ice cream on cake. Top with second cooled cake layer. Frost sides and top with whipped topping. Decoratively arrange broken and crushed candy bars on top. Freeze until firm. Let soften slightly before serving. Store any leftovers in the freezer. |
