Description
Two layers of orange-flavored cake sandwich a layer of vanilla ice cream in this simple recipe, then it’s finished off with some whipped topping for a bit of extra flair. And it tastes like the real deal.
Ingredients
- 1 serving cooking spray
- 1 (18.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
- 1 cup water
- 3 large eggs
- ⅓ cup vegetable oil
- 1 (1.5 quart) container vanilla ice cream
- 1 (12 ounce) container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan with cooking spray.
- Blend cake mix
- water
- eggs
- and oil in a large bowl at low speed until moistened
- about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 24 to 27 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Let cool completely
- about 30 minutes.
- Use a serrated knife to slice off the top to create a flat surface. Slice the cake in half so you have two 9×6 1/2-inch cakes.
- Line a jelly roll pan with plastic wrap. Place one half of the cake in the pan. Cover with scoops of ice cream
- pressing down gently as you go to create an even layer. It’s okay if the edges aren’t smooth or even.
- Place the second layer of cake on top
- pressing down gently with the palm of your hand. Spread whipped topping on top of the cake. Freeze until completely frozen through
- 4 to 6 hours.
- Remove the cake from the freezer and trim on all 4 sides so that you have smooth edges. Return to the freezer until ready to serve.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 5 hrs 30 mins
Servings: 12