Recipe Ingredients
- 4 cups vanilla ice cream, slightly softened
CAKE
- 1 1/3 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/8 tsp. salt
- 3/4 cup sugar
- 1/2 cup Land O Lakes® Butter, softened
- 2 large Land O Lakes® Eggs
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 2/3 cup whole milk
- 3 Tbsp. rainbow jimmy sprinkles
TOPPING
- 1 1/2 cups Land O Lakes® Heavy Whipping Cream
- 1/3 cup powdered sugar
- 1 tsp. vanilla extract
- Maraschino cherries
- Additional sprinkles, if desired
Recipe Directions
- Line 8-inch cake pan with plastic food wrap. Evenly spread softened ice cream into prepared pan. Cover and freeze for at least 2 hours.
- Heat oven to 350°F. Grease and flour 1 (8-inch) round baking pan. Set aside.
- Combine flour, baking powder, and 1/8 teaspoon salt in bowl. Set aside.
- Beat sugar and 1/2 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed. Gently stir in 3 tablespoons sprinkles. Pour batter into prepared pan.
- Bake 29-34 minutes or until toothpick inserted near center comes out clean. Place onto cooling rack; cool 10 minutes. Loosen cake by running knife around inside edge of pan. Carefully remove cake from pan; cool completely.
- Evenly cut cake into 2 layers.
- Place bottom cut layer onto serving plate. Top with ice cream disk and top cake layer, placing cut side onto ice cream, domed top up.
Servings:
- 16 servings
