Ty ordered an ice cream cake for his birthday with chocolate cake and mint chocolate chip ice cream. Here's what I did: First, I made a Betty Crocker Chocolate Cake Mix (butter recipe) in a 9x13" pan buttered and lined with parchment paper. Was my family right to be horrified that I used a mix? After pouring the batter into the pan, I made a valley in the center of the batter. I find that cake mixes rise in the middle very unnaturally. My "from scratch" cakes never do that. After taking the cake from the oven, I let it sit in the pan for 10 minutes before turning it onto a rack to cool.
After about twenty minutes or so, I removed a half gallon carton of Bluebell Mint Chocolate Chip ice cream from the freezer. Then I lined the cake pan I had just used with two layers of heavy duty foil, one horizontal and one vertical, with a couple of inches of overhang on all sides. I sprayed the foil with cooking spray. I scooped the ice cream into the pan. The warmth of the cake pan softened up the ice cream. I spread it into an even layer against all sides of the pan. Then I covered the ice cream with plastic wrap and put the pan in the freezer to refreeze.
Probably an hour or so later, I inverted the cooled chocolate cake onto a serving platter. Platter is a pretty optimistic term for the cardboard rectangle that United gave me. Thank you, United! I promise not to shop anywhere else in Lubbock. I leveled the top of the cake with a serrated knife. I often see so-called cake levelers for sale. I don't see the point of buying that uni-tasker. A long serrated knife works perfectly if you just take your time and crouch down at eye level to the cake. I pulled the ice cream pan out of the freezer. I removed the plastic wrap and lifted the ice cream out of the pan using the foil overhang. Then I turned the ice cream onto the cake, removed the foil, and smoothed out any unevenness between the cake and ice cream layers. I covered the whole cake with the plastic wrap again and returned it to the freezer.
The next step was preparing the "frosting." I had a few ounces of white chocolate frosting left over from the Nostalgia Cake. I heated it in the microwave for about thirty seconds. Then I added about two pints of vanilla ice cream to the bowl and stirred to soften and blend it. The next step was the hardest of all. I pulled the cake from the freezer, removed the plastic wrap, and tried to spread the frosting in a thin, even layer over the top and sides of the cake. The ice cream layer needs to be frozen solid before frosting. I rushed mine, and as a result, some of the green mint ice cream seeped into the white vanilla frosting. It was difficult to spread the frosting anyway, because there is a small range between the temperature at which the ice cream is soft enough to spread and the temperature when it becomes a drippy liquid.
That's about it. I'm sure that there are some things that could be done to prettify the cake, like decorating with sprinkles, chocolate chips, and whatnot. I decided to write on top of the cake using Hershey's Shell ice cream topping. I had a ridiculous time trying to write with it, but I was already committed after a terrible capital H. It seems impossible to stop the flow at the end of a letter, so I switched to cursive. Dotting the i's and crossing the t's was fun. Then Wendy insisted I needed a comma in there, and that was a mess, too. Ty said I made a lazy 'T' in his name.
After that, the cake just needed to sit in the freezer until a few minutes before it was time to put the candles in and sing. Today is also my grandmother's 80th birthday, so it was a fun party day.