Ice Cream Cake

Make this great ice cream recipe for your childs birthday!!!!!

Ingrediants:

1
pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
2/3
cup chocolate-flavor malted milk powder
1/3
cup vegetable oil
2
tablespoons water
1
egg
1/2
cup hot fudge topping
1
cup crushed chocolate-covered malted milk balls
2
cups vanilla ice cream, softened
2
cups chocolate ice cream, softened
1
cup frozen whipped topping, thawed

Directions:

Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
2.
In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms. Press 1/2 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.
3.
Meanwhile, press remaining 1/2 of the dough into 10-inch circle on large ungreased cookie sheet. After removing cookie crust in springform or 9-inch pan from oven, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.
4.
Spread hot fudge topping over crust in springform or 9-inch pan. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.
5.
In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 5 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

For all of you celebraters of earth day here is a recipe sure to put smiles on everyones face. Try this creative cupcake recipe to brighten up your earth day this year!

Ingrediants:

1
box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2
containers (1 lb each) Betty Crocker® Rich & Creamy creamy white frosting
Green paste or gel food color
48
green miniature vanilla wafer cookies
48
red cinnamon candies
Betty Crocker® red decorating icing (from 4.25-oz tube)
Large red gumdrops

Directions:

1.
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
2.
Reserve 2 tablespoons frosting. Tint remaining frosting with food color to make green; frost cupcakes.
3.
For eyes, place 2 cookies near top edge of each cupcake, inserting on end so they stand up. Attach 1 cinnamon candy to each cookie with reserved white frosting. Add dots of white frosting for nostrils.
4.
For mouth, pipe on red icing. Slice gumdrops; add slice to each cupcake for tongue.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes

Graduation!

With May right around the corner graduation is sneaking up on all of us. Use this recipe for your graduates party!

Ingrediants:

1
box Betty Crocker® SuperMoist® cake mix (any non-swirl flavor)
Water, vegetable oil and eggs called for on cake mix box
1
box (4.5 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any flavor) or shoestring licorice
1
container Betty Crocker® Rich & Creamy vanilla frosting
Food color
60
square shortbread cookies, from two 10-oz packages
60
candy-coated chocolate or fruit-flavored candies

Directions:


1.
Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cups in 24 mini muffin cups, 1 3/4x1 inch. Make cake batter as directed on box. Fill cups 2/3 full of batter (about 1 rounded tablespoon each). Refrigerate remaining batter.
2.
Bake 14 to 16 minutes or until toothpick inserted in center comes out clean; cool. Repeat with remaining batter. (Leave paper baking cups on cupcakes so mortarboards are quicker and easier to make and more portable to serve.)
3.
To make tassels: Cut sixty 2 1/2-inch lengths from fruit snack rolls. Cut each into several strips up to 1/2 inch from 1 end. Roll uncut end between fingertips to make tassels. Or cut several pieces of shoestring licorice into 2 1/2-inch lengths.
4.
Tint frosting with food color to match paper baking cups. Frost bottoms of cookies. Place 1 candy on center of each. For each mortarboard, place small dollop of frosting on bottom of cupcake; top with cookie. Press uncut end of fruit snack or 3 or 4 pieces of licorice into frosted cookie next to candy. Store loosely covered.

Hosting an Easter dinner for your friends in family? Here is an adorable way to make it less blan. Make a bunny cake! Its adorable and is sure to wow your relatives and friends!

Ingrediants:

1
box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
2
containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
Neon purple and/or pink food color
Construction paper (inedible)
2
small marshmallows, cut in half, flattened
2
small jelly beans, cut in half
2
(5-inch) strips rainbow-colored sour candy, separated into strips
2
large jelly beans or candy-coated chocolate-covered peanut candies
2
rectangular-shaped white chewing gum, cut in half
2
large marshmallows

Directions:

1.
Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 2 (8-inch or 9-inch) round cake pans, using water, oil and eggs.
2.
In medium bowl, tint 1 container frosting with neon purple food color. Using 1 cake round, cut in half to form 2 semicircles. Put halves together with 1/4 cup frosting to form body. Place upright on serving plate, cut side down.
3.
Frost cake with frosting. Cut ears from construction paper; insert into cake. Using toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.
4.
Repeat with remaining cake to make second bunny, using pink neon food color. Frost and decorate as above

Brownie Frozen Ice Cream Cake!

This year for your childs birthday dont go with the traditional birthday cake switch things up with an ice cream cake. They are fun for everyone and a nice delicous change of pace.

Ingrediants:

1
box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1/2
gallon (8 cups) vanilla ice cream, slightly softened
1
cup hot fudge topping, warmed if desired
2
tablespoons Betty Crocker® Decorating Decors candy sprinkles
16
red maraschino cherries with stems, drained

Directions:

1.
Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
2.
Make brownie mix as directed on box, using water, oil and eggs—except divide batter evenly between pans. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
3.
Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
4.
Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

St. Patrick Day Brownies!

With St. Patrick's Day right around the corner check out this recipe for your upcoming family get together. It Adorable!!!!

Ingrediants:

1
box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3
cup water
1/3
cup vegetable oil
2
eggs
1
cup chopped pecans
1
bag (10 oz) mint-flavored chocolate chips (1 1/2 cups)
Mint Frosting
1
container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1/2
teaspoon mint extract
2
drops green food color, if desired
Shiny Chocolate Glaze
Reserved mint-flavored chocolate chips
2
tablespoons butter or margarine
2
tablespoons corn syrup
1
to 3 teaspoons hot water

Directions:

1.
Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs using spoon, about 50 strokes or until well blended. Stir in pecans and 1 cup of the chocolate chips (reserve remaining chocolate chips for glaze). Spread batter in pan.
2.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
3.
In medium bowl, stir all frosting ingredients using spoon until well blended. Spread frosting over brownies.
4.
In 1-quart saucepan, heat reserved chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. For brownies, cut into 8 rows by 6 rows.

Chocolate Swirl Muffin Cake

At the next pot luck or childrens party bring something different to the party. Try this swirl muffin cake out with your friends. Its sure to be a hit.

Ingrediants:
1
cup semisweet chocolate chips
3/4
cup whipping cream
1
teaspoon vanilla
Cake
2
boxes (16.4 oz each) Betty Crocker® chocolate chip premium muffin mix
1 1/3
cups water
1/2
cup vegetable oil
4
eggs

Directions:

1.
Heat oven to 375°F. Generously grease 12-cup fluted tube cake pan.
2.
In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove 1/3 cup filling for glaze; set aside. Freeze remaining filling 15 minutes until thick like pudding.
3.
Meanwhile, in large bowl, stir together all cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2 inch of pan edges. Spoon remaining batter over filling.
4.
Bake 50 to 65 minutes or until top springs back when touched. Cool 15 minutes. Remove from pan to wire rack. Spoon reserved 1/3 cup filling on cake to glaze. (If too thick, microwave filling on High 10 to 15 seconds using microwavable small bowl.) Cool completely, about 1 hour.