Source:

Teresa

Serves/Makes:Serves 16

Ingredients

• Cake:
• vegetable oil spray for misting pan
• flour for dusting pan
• 1 18.25 oz (511 grm). package plain white cake mix
• 2 cups (475 ml) melted ice cream, your choice of flavor
• 3 large eggs
• Chocolate Marshmellow Frosting:
• 2 cups (475 ml) confectioner's sugar
• 1/2 cup (125 ml) unsweetened cocoa
• 6 large marshmallows
• 4 tbsp (60 ml) butter (one-half stick)
• 1/3 cup (80 ml) plus 1 tbsp (15 ml) milk
• 1 tsp (5 ml) pure vanilla

Preparation

• Place the rack in center of oven and preheat oven to 350 degrees (175 C.).
• Lightly mist a 12 cups (2825 ml) Bundt pan with vegetable oil spray, then dust with flour.
• Shake out excess flour.
• Set the pan aside.
• Place the cake mix, melted ice cream and eggs in a large mixing bowl.
• Blend with an electric mixer at low speed for 1 minute.
• Stop the machine and scrape down the sides of bowl with rubber spatula.
• Increase the mixer speed to meduim and beat 2 minutes more, scraping down sides if needed.
• The batter should be thick and well blended.
• Pour the batter into the prepared pan, smoothing the top with spatula.
• Place cake in the oven.
• Bake the cake until it springs back when lightly pressed with your finger, and just starts to pull away from from the sides of pan, 38 to 42 minutes.
• Remove the pan from the oven and place on wire rack to cool for 20 minutes more.
• Remove the cake from pan.
• Meanwhile prepare the frosting.
• Sift the sugar and cocoa together in a large mixing bowl.
• Set aside.
• Place the marshmallows, butter, and milk in a meduim heavy saucepan over low heat.
• Stir until marshmallows are melted, 3 to 4 minutes.
• Remove the pan from the heat.
• Pour the sugar/cocoa mixture over the marshmallow mixture.
• Add the vanilla and stir until the frosting is smooth and satiny.
• Place the cake on serving platter and frost the top and sides.

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