Thursday, July 24, 2008

Get Thee Behind Me, Betty Crocker!

I get a weekly email from Betty Crocker called "Dinner Made Easy". It's usually chock full of quickie recipe ideas and tips. This week the email included a recipe for a cake that looks so good. I want to make it, but I know if I do, I'll eat waaay more of it than I should. Here's a link to the Betty Crocker Dinner Made Easy Website and the recipe:
Mud Slide Ice-Cream Cake
The popular restaurant mud slide drink with coffee and chocolate is transformed into an easy freezer dessert.

Prep Time:30 min
Start to Finish:6 hr
Makes:15 servings

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup butter or margarine, melted
2 eggs
2 tablespoons coffee-flavored liqueur or strong coffee
4 cups vanilla ice cream
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired

-Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.
- Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour..
-Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.

-In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.

Nutrition Information
1 Serving: Calories 390 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g, Trans Fat 1 1/2g); Cholesterol 60mg; Sodium 410mg; Total Carbohydrate 51g (Dietary Fiber 2g, Sugars 36g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 10% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Coffee lovers can substitute coffee-flavored ice cream for the vanilla.

No comments: