1 chocolate fudge cake mix
Coat side “A” of two Culinique® brand food molds with non-stick cooking spray, using your fingertips to be sure all surfaces are well coated. Prepare cake mix according to package directions and pour into the prepared molds, dividing batter equally. Level. Bake as directed or until the cakes start to pull away from the sides of the molds. Remove from the oven and cool two to three minutes. Invert onto cooling racks. Cool and then place into freezer until firm.
1 qt. premium vanilla ice cream
½ C. mini chocolate morsels
½ C. maraschino cherries, halved
Remove ice cream from freezer and allow to soften somewhat. Place into a bowl, chopping and stirring with a wooden spoon until it will spread evenly. Add chocolate chips and cherries and mix thoroughly. Using a turntable, spread the mixture into ‘tunnel’ areas of frozen cake shells, filled layer from its rack and place on a flat cake platter or circle. Place the other layer right in front of you with the plated layer behind it. Gently grasp the racked layer as if it were a sandwich. Flip it over on top of the plated layer. Return cake to freezer.
1½ sticks butter, softened
3 C. confectioners’ sugar, sifted
1 egg white
1 tsp. vanilla
Cream butter and sugar together with an electric mixer until smooth. Add egg white and beat until fluffy. Add vanilla and blend thoroughly. Using a turntable, spread icing evenly on the frozen cake and finish as desired, using cake-decorating tubes, chocolate chips or curls and whole, pitted maraschino cherries. Freeze until ½ hour before serving. Serves 16.
***NOTE: Partially-served Culinique® brand Ice Cream Cakes can stand at room temperature for up to an hour before even starting to melt!