Friday, September 10, 2010

Ice Cream Tunnel Cake

1 package (18-1/4 ounces) chocolate cake mix
1 quart vanilla ice cream, softened
1/2 cup mint chocolate chips
1/2 cup light corn syrup
1 tablespoon heavy whipping cream
1/2 teaspoon vanilla extract
Prepare cake mix according to package directions. Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.
Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell (save removed cake for another use). Cover and place cake shell in freezer for 1 hour.
Fill tunnel with ice cream; replace cake top. Cover and freeze for at least 6 hours.
Just before serving, in a microwave, melt chips and corn syrup; stir until smooth. Stir in cream and vanilla until smooth. Drizzle over cake. Yield: 12 servings.

Note: If mint chocolate chips are not available, place 1/2 cup semisweet chocolate chips and a few drops of peppermint extract in a plastic bag; seal and toss to coat. Let stand for 24-48 hours before using.