1pkgGluten-Free Cake Mix, any flavorI use Pamela's
Ingredients on Cake Mix Packageeggs, oil, water
1.5 qtcontainerIce Cream, any flavor2 containers for a thicker layer
Buttercream Icing
1stickButtersoftened to room temp.
1lbPowdered Sugarabout 4 cups
1teaspoonVanilla
2-4tablespoonMilk or Cream
¼ cup Cocoa Powder(optional to make chocolate buttercream)
Instructions
Make the Cake
Mix and bake the cake according to the package directions. Use a 9x13 pan.1,3
Cool completely. Put in the cake in the freezer to chill it faster if desired.
Add the Ice Cream Layer
Remove the ice cream from the freezer and allow it to soften for 10-15 min. Stir the ice cream in the container to make it easier to spread. Scoop the entire container on top of the cake. Spread out the the ice cream and smooth out the top.2
Place the pan back in the freezer for at least two hours to harden.
Make Buttercream Icing
Place the softened butter in a bowl equipped with either a stand mixer or hand mixer. Mix in the powdered sugar (and optional cocoa powder) until combined and crumbly.
Add in vanilla and mix until incorporated.
Add in the milk 1 T at a time. Keep blending until fluffy, adding more milk to obtain an easily spreadable consistency.
Frost the Cake
Place a 1M tip in a piping bag. Fill the bag with the frosting. Clear an area to work.
Pull the cake out of the freezer and quickly pipe rosettes all over the cake. I did 15 rosettes, 5 across x 3 down. You can do more if you like! Work quickly!
Place the cake right back in the freezer and freeze for at least two more hours. Leave the cake in the freezer until time to serve.
Notes
Pamela's cake mix makes a 1-inch high 9x13 cake. If you have a mix that would make a thicker cake, you will want to divide it and possibly make some cupcakes with the extra batter.
Double the amount of ice cream if you want a really thick ice cream layer. The ice-cream layer was a little less than 1-inch thick when using only 1.5 quarts of ice cream.
You also don't have to use a 9x13 pan. The process is basically the same for any shape of pan. For a round cake, turn the cake out onto a serving plate. Clean the cake pan and line it with plastic wrap to use it as a mold for the ice cream layer. Fill the mold with the ice cream and put it in the freezer to stiffen up. Level the cake layer if needed and then place the ice cream layer on top of the cake. Then 'frost' the sides with the ice cream and freeze. Once solid, frost with the buttercream. This method is a *tad* more difficult, but obviously yields a pretty presentation!