Description
Picture slicing into a colossal ice cream sandwich, with two layers of rich, chocolatey devil’s food cake hugging a thick slab of creamy vanilla ice cream, perfect for feeding a crowd at a party or family gathering.
Ingredients
This recipe uses just a few ingredients for a big impact. Here’s what you need and why each matters:
- Cooking Spray: Prevents sticking.
- Why it matters: Ensures easy removal of cakes from baking sheets.
- Substitution: Use butter or oil to grease the pans, or skip if using nonstick parchment.
- Devil’s Food Cake Mix (16-18 oz, plus required ingredients): Forms the chocolatey “bread” of the sandwich.
- Why it matters: Provides a rich, moist cake layer with minimal effort.
- Substitution: Use chocolate or fudge cake mix, or a homemade chocolate cake batter (scaled to yield two thin 12×17-inch layers).
- Large Egg (1, extra): Enhances cake texture.
- Why it matters: Adds structure and richness beyond the cake mix’s standard ingredients.
- Substitution: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for vegan, though texture may vary.
- Vanilla Ice Cream (3 x 1.5-quart rectangular cartons, softened): The creamy filling.
- Why it matters: Creates a thick, sliceable ice cream layer that mimics a giant sandwich.
- Substitution: Use any flavor (chocolate, strawberry, or cookies and cream) or dairy-free ice cream for vegan; ensure rectangular cartons for easy assembly.
Pro Tip: Soften ice cream in the fridge for 20-30 minutes until spreadable but not melted. Choose a high-quality devil’s food cake mix (e.g., Betty Crocker or Duncan Hines) for the best flavor.
Instructions
- Prep the Baking Sheets:
- Preheat the oven to 350°F (175°C).
- Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides for easy removal.
- Tip: Smooth parchment to avoid wrinkles; spray lightly over parchment for extra insurance.
- Bake the Cake Layers:
- Prepare the 16-18 oz devil’s food cake mix according to package instructions, adding 1 extra large egg to the batter for added structure.
- Divide the batter evenly between the two prepared baking sheets, spreading with an offset spatula for a thin, even layer.
- Bake for 8-9 minutes, or until set and a toothpick inserted in the center comes out clean.
- Let cool completely on the baking sheets, about 20 minutes.
- Tip: Spread batter thinly and evenly to ensure quick baking and uniform layers; check at 8 minutes to avoid overbaking.
- Trim the Cakes:
- For one cake, measure 2 1/2 inches in from each long side and mark with toothpicks. Score along these lines using a ruler, then remove toothpicks and trim with a sharp knife to create a 7-inch-wide cake.
- Round the corners of this cake with a knife for a polished look.
- Punch out holes using a straw (4 holes across, 10 down, like a sandwich “crust”).
- Trim the second cake to the same 7-inch width (no holes needed).
- Freeze both cakes on their baking sheets for 30 minutes to firm up.
- Tip: Use a ruler for precise trimming; freeze cakes to make them easier to handle during assembly.
- Assemble the Ice Cream Layer:
- Invert the cake without holes onto a clean 12-by-17-inch baking sheet; peel off the parchment.
- Snip open one 1.5-quart rectangular carton of softened vanilla ice cream with kitchen shears and slide the ice cream onto the cake, smoothing to fit.
- Repeat with the remaining two cartons, arranging the ice cream slabs side by side to cover the cake evenly.
- Cover with plastic wrap and press gently with your hands to smooth the ice cream and fill any gaps.
- Tip: Work quickly to prevent melting; use a spatula to smooth ice cream edges for a neat layer.
- Add the Top Cake:
- Carefully remove the hole-punched cake from its parchment using a thin spatula.
- Place it on top of the ice cream layer, aligning the edges.
- Trim any excess cake to match the ice cream layer and smooth the sides with a spatula.
- Tip: If the cake sticks, use a wide spatula to lift gently; chill the assembly briefly if ice cream softens.
- Freeze and Serve:
- Wrap the assembled sandwich tightly in plastic wrap and freeze for at least 2 hours, or until firm.
- To serve, remove from the freezer, unwrap, and slice into 24 squares (4×6 grid) using a sharp knife dipped in hot water for clean cuts.
- Serve immediately or wrap individual pieces for later.
- Health Benefit: Minimal nutritional benefits; this sugary, creamy treat is a fun indulgence to enjoy sparingly!