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
Total Time: 6 hours 0 min
Makes: 15 servings

(30 ratings)

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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

1.	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.
2.	Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour..
3.	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.
4.	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.

Variation

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

Mud slide drinks are popular on menus across the country. Here the concoction is made into a frozen dessert with a brownie-like base.

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.

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