Ice Cream Tunnel Cake
- 1 package chocolate cake mix (regular size)
- 1 quart vanilla ice cream, softened
- 1/2 cup mint chocolate chips
- 1/2 cup light corn syrup
- 1 tablespoon heavy whipping cream
- 1/2 teaspoon vanilla extract
- Prepare cake mix according to package directions. Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.
- Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell (save removed cake for another use). Cover and place cake shell in freezer for 1 hour.
- Fill tunnel with ice cream; replace cake top. Cover and freeze for at least 6 hours.
- Just before serving, in a microwave, melt chips and corn syrup; stir until smooth. Stir in cream and vanilla until smooth. Drizzle over cake.
chocolate cake, vanilla ice cream, mint chocolate chips, light corn syrup, heavy whipping cream, vanilla
Taken from www.tasteofhome.com/recipes/ice-cream-tunnel-cake/ (may not work)