Chocolate Ice Cream Cake

Chocolate Ice Cream Cake

This layered chocolate cake dessert recipe calls for a cake mix, instant whipped dessert topping, nonfat yogurt, and ice milk. While the fat and calories are low, the cake is fancy enough to serve for a celebration.

Recipe from Better Homes and Gardens
SERVINGS
12
PREP TIME
30 mins

Chocolate Ice Cream Cake

This layered chocolate cake dessert recipe calls for a cake mix, instant whipped dessert topping, nonfat yogurt, and ice milk. While the fat and calories are low, the cake is fancy enough to serve for a celebration.

Chocolate Ice Cream Cake
SERVINGS
12
PREP TIME
30 mins
Ingredients
  •  Nonstick cooking spray
  • 1   package 2-layer-size regular chocolate cake mix
  • 1 1/3  cups water
  • 1/2  cup plain nonfat yogurt
  • 4   egg whites
  • 1   quart cherry-nut ice milk, softened
  • 1   pint chocolate ice milk, softened
  • 1  1.3 ounce envelope whipped dessert topping mix
  • 1   tablespoon unsweetened cocoa powder
  • 1/2  cup fat-free milk
  • 1   teaspoon vanilla
  •  Unsweetened cocoa powder
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Directions
1. 
Spray two 8x1-1/2-inch round baking pans with nonstick coating. Set aside.
2. 
Prepare cake mix, using 1-1/3 cups water, yogurt, and egg whites instead of ingredients called for on the package, but otherwise follow package directions. Divide batter equally between prepared pans. Bake in a 350 degree F oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
3. 
Slice each cake in half horizontally making four layers. To assemble cake, place one layer on serving plate; spread with half of cherry-nut ice milk; top with second layer. Spread with chocolate ice milk; top with third layer. Spread with remaining cherry-nut ice milk; top with last layer. Cover and freeze for 1 hour.
4. 
In a medium bowl combine dessert topping mix, cocoa powder, milk, and vanilla. Beat with an electric mixer on high speed until thickened and of spreading consistency. Spread sides and top of cake with whipped topping mixture. Cover and freeze 4 to 24 hours or until firm.
5. 
To serve, remove cake from freezer about 10 minutes before serving. If desired, sprinkle top lightly with cocoa powder. Cut into wedges using a wet knife. Makes 12 servings.

nutrition information

Per Serving: cal. (kcal) 346, Fat, total (g) 7, chol. (mg) 36, sat. fat (g) 4, carb. (g) 63, fiber (g) 1, pro. (g) 7, sodium (mg) 329, Percent Daily Values are based on a 2,000 calorie diet
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