Cake and Ice Cream all in one chocolate-covered poppable bite!
I would like to hire an official decider, please. Do I want to upsize my drink for 39 cents? Can I volunteer for the school book fair? Should I pay the water bill or buy the newest Urban Decay Eyeshadow palette?
I don’t know. Ask my official decider. I’m too busy napping.
And…I know. The water bill. But if I had someone else making the decision for me, maybe it wouldn’t be so darn painful. Why does eyeshadow have to be so beautiful nowadays? I swear that these companies hire a wizard to put a magical spell on the packaging.
Related — I recently walked into the living room and saw my husband reading my Ulta receipt. The receipt was long…much like the unfurling scrolls of yesteryear. For the brief moment that I watched him studying each line intently, my stomach began to flutter. And then something came over me. I don’t know what it was, maybe it’s the wizard thing we talked about earlier. All I know is that things began to move in slow motion as I dove across the room, screaming “NOOOOOOOOOOOOOOOOOOO” and snatching the receipt out of his hands.
He looked up, startled. “CAN’T A GIRL EVEN HAVE ANY PRIVACY??” I asked. “WHAT’S NEXT, READING MY DIARY???”
Actually, I’ve never had a diary in my life. He knows it and I know it. I’m not sure why those words came out of my mouth.
He replied that he’d found the receipt on the floor. THE FLOOR. Rookie mistake. We all know that proper protocol is burning the receipt, burying the ashes, and then building a large skyscraper over the fresh grave.
What was I thinking?
Back to decision-making? Why can’t we just have all the things?
Well, friends…we can. Starting with these cake and ice cream bites. Covered in chocolate and perfectly poppable, these bites of cake and ice cream are the perfect sweet treat to keep stashed in the freezer.
Behind the frozen broccoli, of course. No need to share.
- 1 box Dark Chocolate Fudge cake mix
- 4 large eggs
- 1 cup sour cream
- 1/3 cup vegetable oil
- ¼ cup water
- 1 gallon ice cream
- 5 cups chocolate melting wafers
- 1/4 cup vegetable shortening
- Preheat oven to 350. Line two 9x13 pans with foil and spray with nonstick baking spray.
- In the bowl of your mixer, combine cake mix, eggs, sour cream, vegetable oil, and water. Beat on low for 30 seconds. Scrape the bowl, then beat on medium speed for two minutes. Divide batter evenly among the two pans, and spread evenly. Bake for 10 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool to room temperature, then pop in the freezer for an hour to chill.
- While cakes chill, let the ice cream soften to spreadable consistency.
- Working quickly, spread 1/2 gallon over each cake, making sure it's even. Place pans back in the freezer for several hours (or overnight) until ice cream is frozen and firm.
- In a microwave safe bowl, combine chocolate and shortening. Heat in the microwave, stopping to stir every 30 seconds until melted and smooth. Let sit for about 5 minutes until slightly cooled.
- Remove cakes from freezer and grabbing the ends of the foil, remove cakes from pans. Peel back foil and cut into small rectangles. Leave a few slices out, and place remaining cut pieces back in the freezer. You want to work quickly and with a few pieces at a time to prevent melting.
- Dip cake & ice cream bites in melted chocolate, letting excess drip off. Place finished bites back in the freezer on a baking sheet lined with wax paper. Repeat process, until all bites have been dipped.
- If desired, drizzle with melted green candy melts for garnish.
***to halve this recipe, freeze half of the cake batter for a later use.
Enjoy, friends! Have a great day!