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Party Ice Cream Cake

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Party Ice Cream Cake
  • 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

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

240 Calories, 10g Total Fat, 4g Protein, 34g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
250mg
10%
Potassium
150mg
4%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
22g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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