The popular restaurant mud slide drink with coffee and chocolate is transformed into an easy freezer dessert.
box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
cup butter or margarine, softened
tablespoons coffee-flavored liqueur or strong coffee
cups vanilla ice cream
container Betty Crocker™ Whipped chocolate frosting
tablespoons coffee-flavored liqueur, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.