Make Ahead
12 servings | Prep Time: 20 Minutes | Start to Finish: 9 Hours 30 Minutes
1 Heat oven to 350°F. Grease 9-inch round pan with shortening; lightly flour.
2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Spread evenly in pan.
3 Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 30 minutes.
4 Wash and dry pan. Line with cooking parchment paper.
5 Using sharp knife, cut cake in half horizontally to make two layers. Set aside top layer. Place bottom of cake, cut side up, in pan. Spread with 3 tablespoons of the fudge topping; set aside.
6 In large bowl, carefully fold 2 cups of the berries into softened ice cream. Spread half of the ice cream evenly over cake in pan. Top with second cake layer rounded side down, pressing slightly into ice cream. Spread with remaining 3 tablespoons fudge topping; spread with remaining ice cream. Freeze about 8 hours or overnight or until ice cream is firm.
7 Just before serving, top with remaining 1 cup berries. Let stand 15 minutes before serving.
1 Serving: Calories 350; Total Fat 13g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 70mg; Sodium 230mg; Total Carbohydrate 50g (Dietary Fiber 3g); Protein 6g Exchanges: 2 Starch, 0 Fruit, ½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 3
Sweet Secret Any of your favorite berries can be used for this ice-cream cake.
Sweet Secret To make lining the pan with parchment paper easier, crumple the paper before placing it in the pan.
Simple Sparkle Drizzle servings of this luscious dessert with additional fudge topping, or drizzle serving plates with fudge topping before placing ice-cream cake on them.