nutritional info
Serving Size 1 slice, 1/12 of cake, Calories Per Serving 730, Total Fat 42g, Total Fat Pct Daily Value 65g, Calories From Fat 370g, Saturated Fat 18g, Saturated Fat Pct Daily Value 90g, Trans Fat 2.5g, Cholesterol 115mg, Cholesterol Pct Daily Value 38mg, Sodium 450mg, Sodium Pct Daily Value 19mg, Carbohydrates 87g, Carbohydrates Pct Daily Value 28g, Dietary Fiber 2g, Dietary Fiber Pct Daily Value 8g, Sugar 64g, Protein 8g;Percent Daily Value*: Vitamin A 15%, Calcium 15%, Vitamin C 2%, Iron 10%.
ingredients
- non-stick cooking spray
- ICE CREAM LAYER
- 2 cup (1 pint) heavy cream, chilled
- 1 (14 oz.) can Magnolia® Sweetened Condensed Milk, chilled
- 1 tablespoon vanilla extract
- 1 1/4 cup water
- 3/4 cup mini semi-sweet chocolate chips
- CAKE
- 1 package chocolate cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (16 oz.) can chocolate fudge frosting
- decorative candy bits or decors
instructions
- HEAT oven to 350°F. Chill beaters and large bowl. Line 8-inch round cake pan with plastic wrap. Coat two 9-inch round cake pans with no-stick cooking spray and set aside for cake batter.
- COMBINE heavy cream, sweetened condensed milk and vanilla in chilled bowl. Beat with chilled beaters 4 to 5 minutes or until soft peaks form. Cover and freeze 1 1/2 hours or until partially frozen. Fold in chocolate chips. Spoon into pan lined with plastic wrap. Cover and freeze at least 6 hours.
- PREPARE and bake two cake layers according to package directions using the oil, water and eggs. Cool completely.
- PLACE one cake layer on serving platter. Invert ice cream layer onto cake layer. Remove plastic wrap. Top with second cake layer. Quickly spread top and sides of cake and ice cream layer with frosting. Return to freezer if necessary to firm ice cream layer. Freeze frosted cake until serving time. Remove from freezer 15 minutes before serving. Decorate top of cake as desired with candy bits or decors.
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