Ice Cream Cake

• 3/4 cup cake flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup 2% milk, divided
• 3 tablespoons shortening
• 1 egg white
• 1/4 teaspoon vanilla extract
• 2 cups chocolate ice cream, softened
• 1/4 cup chopped maraschino cherries
• 1/4 cup chopped walnuts
• 1-1/2 cups whipped topping

1. In a small bowl, combine the flour, sugar, baking powder and salt. Add 1/4 cup milk and shortening; beat for 2 minutes on medium speed. Add egg white, vanilla and remaining milk; beat 2 minutes longer.
2. Pour into a 6-in. round baking pan coated with cooking spray. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the ice cream, cherries and walnuts. Press into a foil-lined 6-in. round baking pan. Cover and freeze for 2 hours or until firm.
4. Place cake on a serving plate; invert ice cream layer onto cake. Discard foil. Spread whipped topping over top and sides of cake. Cover and freeze for 8 hours or overnight. Remove from the freezer 5 minutes before serving.

cake flour, sugar, baking powder, salt, milk, shortening, egg, vanilla, chocolate ice cream, maraschino cherries, walnuts, topping

Taken from www.tasteofhome.com/recipes/ice-cream-cake/ (may not work)