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Party Ice Cream Cake

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  • Prep 10 min
  • Total 5 hr 43 min
  • Servings 16
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Use your favorite flavor of frozen yogurt, ice cream or sherbet to “frost” this festive rainbow chip cake.
Updated Aug 22, 2011
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Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Make, bake and cool cake as directed on box for 13x9-inch pan.
  • 2
    Spread frozen yogurt over top of cake. Immediately cover and freeze at least 4 hours until firm.
  • 3
    Just before serving, top each serving as desired. Cover and freeze any remaining cake.

Tips from the Betty Crocker Kitchens

  • tip 1
    So the frozen cake won’t be too hard to cut, remove it from the freezer 20 to 30 minutes before serving.

Nutrition

Nutrition Facts are not available for this recipe
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