MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Baskin-Robbins Ice Cream Cake
Categories: Cakes, Icecream
     Yield: 1 Cake

MMMMM----------------------------CAKE---------------------------------
     1    Box White cake mix
 1 1/4 c  Water
   1/3 c  Vegetable oil
     3    Egg whites

MMMMM--------------------------ICECREAM-------------------------------
   1/2 ga Pralines and cream ice
          - cream
     4 c  Vanilla ice cream
    12 oz White frosting

MMMMM--------------------------OPTIONAL-------------------------------
          Colored frosting
          Sharp bread knife; makes box
          - slicing easy
          Ice cream on top of the
          - cake; and all the trimming

 Traditional white birthday cakes are pretty boring by themselves.
 Scoop a little ice cream onto the plate and I'll perk up a bit. But,
 hey baby, bring a Baskin-Robbins ice cream cake to the party and I'll
 be the first one in line with a plastic fork. This 4500-unit ice
 cream chain stacks several varieties of pre-made ice cream cakes in
 its freezer, but I've discovered the most popular version, over and
 over again, is the one made from white cake with pralines and cream
 ice cream on top. So that's got to be the version we clone here. But
 don't think you're locked into this formula--you can use any flavor
 of cake and ice cream you fancy for your homemade masterpiece.

 Just be sure the ice cream you choose comes in a box. It should be
 rectangular shape so that the ice cream layer stacks up right. Then
 you'll want to find a real sharp serrated knife to cut the ice cream
 in half while it's in the box. And check this out: That white stuff
 that coats the cake is actually softened ice cream spread on a thin
 layer like frosting, and then re-frozen. After it sets up, you can
 decorate the cake any way you like with pre-made frosting in whatever
 color suits your festive occasion. Voila! You've just made an ice
 cream cake at home that looks and tastes like those in the stores
 that costs around 35 bucks each.

 Make your cake following the directions on the box. If you are making
 the white cake you will likely blend the cake mix with water, oil,
 and 3 eggs. Pour the batter into a greased 9x13" baking pan and bake
 at 350 F for 30 to 35 minutes. This will make a thin cake for our
 bottom layer. When cake is done, let it cool to room temperature.

 When the cake has cooled, carefully remove it from the pan and place
 it on a wax paper-covered cookie sheet, or a platter or tray that
 will fit into your freezer.

 Use a sharp serrated knife (a bread knife works great) to slice the
 ice cream lengthwise through the middle, box and all, so that you
 have two 2" thick sheets of ice cream. Peel the cardboard off the ice
 cream and lay the halves next to each other on the cake. Slice the
 edges of the cake all the way around so that the cake is the same
 size as the ice cream on top. Work quickly so that the ice cream
 doesn't melt. When the cake has been trimmed, place it into the
 freezer for an hour or two.

 When you are ready to frost the cake, take the two pints (4 cups) of
 vanilla ice cream out of the freezer for 20 to 30 minutes to soften.
 Stir the ice cream so that it is smooth, like frosting. Use a
 frosting knife or spatula to coat your cake with about 2 cups of ice
 cream. Cover the entire surface thoroughly so that you cannot see any
 of the cake or ice cream underneath. Pop the cake into the freezer
 for an hour or so to set up.

 When the cake has set, fill a pastry bag (with a fancy tip) with white
 frosting to decorate all around the top edge of the cake. Also
 decorate around the bottom of the cake. Use colored frosting and
 different tips to add inspired artistic flair and writing on the
 cake, as needed. Cover the cake with plastic wrap and keep it in your
 freezer until party time.

 When you are ready to serve the cake, leave it out for 10 minutes
 before slicing. Cut the cake with a sharp knife that has been held
 under hot water.

 Tidbits:

 You may wish to use another flavor cake mix such as chocolate or
 devil's food for this dessert--even low-fat cake mix works. It's up
 to you. Just follow the directions on the box for making the cake in
 a 9x13" baking pan.

 You can also use any flavor of ice cream. Just be sure to get it in a
 box.

 Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
 Baskin-Robbins#253#040Ice#040Cream#040Cake.txt>

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