Cheesecake Factory Carrot Cake

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Ingredients:

  • ⅓ cup sour cream

  • ⅓ cup heavy whipping cream

  • 7 teaspoons vanilla extract

  • ⅔ cup sugar

  • 1 cup sugar

  • 1 cup light brown sugar

  • 4 packages cream cheese

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 6 large eggs

  • 1 teaspoon table salt

  • 1 Tablespoon ground cinnamon

  • 2 cups all-purpose flour

  • 1 cup vegetable oil

  • 3 cups carrots

  • ½ cup canned crushed pineapples

  • 2 ¼ cup walnuts

  • ½ cup butter

  • 2 ½ cups powdered sugar

  • 9-inch springform pan

  • 9-inch cake pans

  • mixing bowls

  • stand mixer

  • cooling rack

  • food coloring 

How to make Carrot Cake Cheesecake: 

STEP ONE: First, fill 9×13-inch pan half full with water, place it on the lowest oven rack, and preheat the oven to 325 degrees F. Spray a 9-inch springform pan with cooking spray and set it aside.

STEP TWO: Next, make the cheesecake layer. Bake for 40-45 minutes and then let it cool completely before freezing for at least 4 hours.

STEP THREE: Now preheat the oven to 325 degrees F in preparation for baking the carrot cake. Spray two 9-inch round cake pans and set them aside while you make the carrot cake.

STEP FOUR: Bake for 40-45 minutes. Let the cake cool before removing it from the pans. 

STEP FIVE: Make the cream cheese icing. Be sure not to overmix.

STEP SIX: Finally, assemble the layers and then ice the cake with the remaining icing and garnish with walnuts before serving.

Reese's Pieces Chocolate Fudge Brownies

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Ingredients

  • dash salt

  • 3-1/2 cups powdered sugar

  • 6 tablespoons hot water

  • PEANUT BUTTER DRIZZLE (recipe follows)

  • 3 tablespoons REESE'S Peanut Butter Chips

  • 1 teaspoon shortening

  • BROWNIE FROSTING(recipe follows)

  • 1/2 cup butter or margarine

  • 2/3 cup HERSHEY'S Cocoa

  • 1 teaspoon vanilla extract

  • eggs

  • 1-1/2 cups REESE'S MINI PIECES Candy, divided

  • water

  • vegetable oil

  • 1 package (19.8 oz.) fudge brownie mix

Directions

  1. Heat oven to 350°F. Grease bottom of 13x9x2-inch baking pan.

  2. Prepare brownie mix as directed on package for fudge-like brownies. Spread half of brownie batter into prepared pan.

  3. Sprinkle 3/4 cup candies over batter. Carefully spread remaining batter over candy.

  4. Bake 28 to 30 minutes or until wooden pick inserted 2 inches from side of pan comes out clean. Remove from oven to wire rack; cool slightly.

  5. Prepare and spread CHOCOLATE FROSTING over brownie.

  6. Sprinkle and gently press remaining 3/4 cup candies over frosting.

  7. Prepare and drizzle PEANUT BUTTER DRIZZLE over candy. Cool completely in pan. Makes 12 brownies.

 

Next, the instructions said to mix up the brownie mix first:

After mixing it up, I put half of the batter in the 13x9 baking dish.

I added a layer of Reese's peanut butter chips:

After 30 min. bake time, the brownies are done!! Yum, look at all those peanut butter chips!

The next part of the recipe is to prepare the chocolate frosting:

CHOCOLATE FROSTING:

Melt 1/2 cup butter or margarine in saucepan over low heat. Remove from heat; add 2/3 cup HERSHEY'S Cocoa stirring until smooth. Add 1 teaspoon vanilla and dash of salt. Gradually add 3-1/2 cups powdered sugar with 6 tablespoons hot water, stirring until smooth. About 2 cups frosting.

I melted a stick of butter, Hershey's cocoa and vanilla. 

Then I gradually added in the powdered sugar:

After the frosting was throughly mixed, I spread it over the cooled brownies. Nothing is better than homemade frosting!

Add the Reese's Pieces and you are all set! Cut into squares, eat and enjoy!

Starbucks Apple Crisp Macchiato

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What you need:

  • Apple juice

  • Brown sugar

  • Cinnamon sticks

  • Ground nutmeg

  • Apple

  • Lemon juice

  • Salt

  • Water

  • 2% milk, or other milk of your choice

  • Espresso or strong brewed coffee

How to Make Starbucks Apple Crisp Macchiato

You’ll need to make an apple syrup, brown sugar syrup, and then the macchiato.

Apple Cinnamon Syrup

  1. In a small saucepan or skillet, combine apple juice, brown sugar, cinnamon sticks, nutmeg, lemon juice, chopped apple, and salt.

  1. Bring to a boil, then reduce heat and simmer on low for about 20 minutes.

  1. Remove from the heat and allow syrup to cool to room temperature.

  2. Strain and pour the syrup into a glass container. Refrigerate.

Brown Sugar Simple Syrup

  1. Heat water in the microwave for 30 seconds.

  2. Add brown sugar and stir.

  3. Pour the brown sugar syrup into a glass container. Refrigerate

Apple Crisp Macchiato Assembly

  1. Place brown sugar syrup in a mug.

  2. Heat milk and froth it with a milk frother.

  3. Pour the frothed milk into the mug.

  4. Spoon froth over the milk.

  5. Pour espresso over the milk. Do not stir.

  6. Drizzle the apple crisp syrup on top.

Cheesecake Factory White Chocolate Raspberry Cheesecake Recipe

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Ingredients

Crust

  • 1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)

  • 1/3 cup butter, melted (I used a 1/4 cup)

Filling

  • 1/2 cup raspberry preserves or raspberry pie filling

  • 1/4 cup water

  • 4 (8 ounce) packages cream cheese

  • 1 1/4 cups granulated sugar

  • 1/2 cup sour cream

  • 2 teaspoons vanilla extract

  • 5 eggs (I used 4 eggs)

  • 4 ounces white chocolate, chopped into chunks

Optional Garnish

  • 2 ounces shaved white chocolate (optional)

  • Fresh whipped cream

Instructions

  1. Preheat oven to 475 degrees.

  2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.

  3. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.

  4. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.

  5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.

  6. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.

  7. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.

  8. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.

  9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.

  10. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

  11. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.

Starbucks Pumpkin Spice Latte Copycat Recipe

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Pumpkin Spice Latte

  • ▢2 espresso shots

  • ▢3 tablespoons pumpkin spice sauce

  • ▢1 ¼ cup steamed or hot milk

  • ▢pinch pumpkin spice

Whipped Cream

  • ▢¼ cup heavy cream

  • ▢1 tablespoon vanilla syrup

INSTRUCTIONS

  • Whisk heavy cream and vanilla syrup to make whipped cream. Set aside.The quickest and easiest way to make whipped cream for drinks is to use a handheld milk frother.

  • Put espresso, pumpkin spice sauce, and hot or steamed milk into a mug. Stir.

  • Top with whipped cream and a sprinkle of pumpkin spice.Use a spoon to add the whipped cream on top of the drink.

Red Robin Pumpkin Spice Milkshake Copycat Recipe

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Ingredients:  

2 cups vanilla reduced-fat ice cream, softened
1 cup fat-free milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
3/4 teaspoon pumpkin-pie spice
3 tablespoons frozen whipped topping, thawed
Pumpkin-pie spice (optional)

Directions:

Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.

Choco Taco Copycat Recipe

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The Choco Taco is being discontinued, but you can make it from home!

INGREDIENTS

RIPPLE FUDGE NO-CHURN ICE CREAM:

  • Fudge:

  • 1/3 cup heavy cream

  • 2 tablespoons brown rice syrup (you could also use corn syrup)

  • 1/3 cup light brown sugar

  • 2 tablespoons unsweetened cocoa powder

  • 1/4 teaspoon kosher salt

  • 3.5 ounces bittersweet chocolate (chopped or chips)

  • 1 tablespoon unsalted butter

  • 1/2 teaspoon pure vanilla extract

  • Ice Cream Base:

  • 2 cups heavy cream

  • 1 14-ounce can sweetened condensed milk

CHOCO TACO SHELLS:

  • 2 whole eggs

  • 2 large egg whites

  • 1 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1/4 cup + 1 tablespoon light brown sugar

  • 1 cup all-purpose flour

  • 4 tablespoons unsalted butter melted and warm

  • 2 tablespoons milk

ASSEMBLY: 

  • 6 ounces bittersweet chocolate or semi-sweet chocolate

  • Sprinkles for topping

  • Chopped pistachios for topping

  • Coconut flakes for topping

INSTRUCTIONS

TO MAKE THE FUDGE:

  • In a medium saucepan, combine everything except the butter and vanilla. Bring to a simmer. Cook for 3 minutes, stirring occasionally, until melted and smooth. Remove from the heat and stir in the butter and vanilla. Cool for about 10 minutes. Meanwhile, let’s make the ice cream base.

TO MAKE THE ICE CREAM:

  • Add the heavy cream and sweetened condensed milk to the bowl of a stand-up mixer. Using the whisk attachment, beat until soft peaks form, about 5 minutes. Line a loaf pan or other freezer-safe container with parchment. Add about 1/3 of the ice cream base to the container. Smooth out the top and add a few tablespoons of fudge sauce. Using a knife, swirl the fudge sauce into the ice cream. Repeat the layers until you’ve worked your way through all of the ice cream. You should end up with about 1/2 cup of fudge sauce. Place it in the a fridge-safe container (lasts up to 1 week). Transfer the ice cream to the freezer until firm, about 4 hours, ideally overnight.

  • In a medium bowl, whisk together the eggs, egg whites, salt, vanilla extract and sugar. Mix in the flour until no specks of white appear. Pour in the butter and salt and mix once more until very smooth.

TO MAKE THE CHOCO TACO SHELLS:

  • If you’re using a waffle cone maker, take the time to pre-heat it. Drop a tablespoon of batter onto the center of the maker. Close and cook for 1 to 2 minutes. Remove immediately and transfer to the center of two layered paper towels. Immediately place the edge of a smallish book in the center and wrap the paper towels/waffle cone around the book, shaping it into a taco. Press on it for 1 minute, then remove and allow to cool completely. Repeat until you’ve worked your way through all of the batter. You should end up with about 20 choco taco shells.

TO ASSEMBLE THE CHOCO TACOS:

  • Line a baking sheet with parchment. Remove the ice cream from the fridge and allow to come to room temperature for about 10 minutes. Using a teaspoon, spoon it into the choco taco shells and transfer to the baking sheet. Transfer the tacos to the freezer for about 1 hour. (This particular ice cream is sort of soft so it needs this long; if you’re using store-bought ice cream, then it will take less time to refreeze!)

  • Meanwhile, add melt the 6 ounces of Scharffen Berger bittersweet chocolate chunks over a double-boiler or in the microwave (for about 1 minute, stirring at the 30 second mark). Dip the tops of the choco tacos in the chocolate; immediately top the chocolate with sprinkles, pistachios or coconut flakes. Transfer back to the freezer to refreeze for about 15 minutes or until you’re ready to serve.

Cheesecake Factor Lemon Meringue Cheesecake Recipe

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You’ll need:

1/3 cup of lemon juice (juice of 2 lemons, a little bottled ok)
Zest from 2 lemons (or to taste)
1 (14 oz) can sweetened condensed milk, (don't use evaporated milk)
1 (8 oz) package Cool Whip, thawed (light ok)
1 9-inch prepared graham cracker pie crust
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In a mixing bowl add the lemon zest and lemon juice, stir to mix well.
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Using a whisk, beat in the sweetened condensed milk until the mixture is smooth and uniform.
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Using a rubber spatula, carefully fold in the cool whip until mixture is uniform and well mixed. Be sure not to deflate the Cool Whip while mixing.
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Spoon mixture into prepared graham cracker pie crust and place in the refrigerator to chill and set. At least 2 hours.
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Serve chilled.
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Makes 6 to 8 servings.

Cheesecake Factory Basque Cheesecake Copycat Recipe

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  • Unsalted butter (for pan)

  • 2 lb. cream cheese, room temperature

  • 1 1/2 cups sugar

  • 6 large eggs

  • 2 cups heavy cream

  • 1 tsp. kosher salt

  • 1 tsp. vanilla extract

  • 1/3 cup all-purpose flour

Preparation

Step 1

Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.

Step 2

Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.

Step 3

Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.

Step 4

Turn off mixer and sift flour evenly over cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.

Step 5

Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.

Step 6

Let cool slightly and then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature.

Cheesecake Factory Very Cherry Cheesecake

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  • 1 package Cream cheese, at room temperature (8 oz)

  • 1/2 cup Sugar

  • 2 Eggs

  • 1/4 cup Sour cream

  • 1 teaspoon Vanilla extract

  • 3/4 cup All-purpose flour

  • 1/2 teaspoons Baking powder

  • 1/4 teaspoon Salt

  • 1/4 cup Butter, melted (1/2 stick)

  • 1 can Cherry pie filling (21 oz)

INSTRUCTIONS 

  • Preheat the oven to 325 degrees F (160 degrees C). Grease and flour a 9-inch springform pan.

  • In a large bowl, beat cream cheese and sugar until smooth. Next, beat in eggs, one at a time, then in sour cream and vanilla extract.

  • Combine flour, baking powder, and salt. Gradually, add to cream cheese mixture, mixing until well blended. Pour batter into prepared pan.

  • Bake for 60 minutes. Cool cheesecake on a wire rack for 10 minutes before removing from pan to cool completely.

  • Spread cherry pie filling over top of cheesecake. Refrigerate for at least 2 hours before serving.

Copycat KFC Famous Bowl Recipe

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Here are all the ingredients you need to make the KFC Famous Bowl at home:

  • Mashed Potatoes. We like the mashed potatoes, Main St. Bistro All Natural Mashed Potatoes, 2 x 32 oz from Costco, quick and easy to make.

  • Gravy. Heinz brown gravy is our favorite.

  • Corn. Any kind of corn, canned, fresh or frozen works.

  • Crispy Chicken. We like Costco rotisserie chicken. Tyson popcorn chicken is also good.

  • Shredded Cheddar Cheese. Any kind of shredded cheese.

Assemble into layers and enjoy!

Cheesecake Factory Fried Mac and Cheese Recipe

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INGREDIENTS

4 or 5 pieces of bacon

½ pound large elbow macaroni

2 tablespoons butter

1 cup whole milk heated

1 tablespoon flour

3/4 cup grated sharp cheddar cheese

3/4 cup grated smoked Gouda cheese

3/4 cup shredded Italian blend cheese

salt and pepper (I don’t think I put enough in so be generous)

Another ½ cup all-purpose flour

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon cayenne pepper

½ teaspoon paprika

½ teaspoon sugar

2 eggs

3 tablespoons milk

1 box Panko bread crumbs

Peanut oil (or canola. Whatever you have available)

INSTRUCTIONS

  1. Put your bacon in the oven at 425 degrees and cook for about 15min (You don’t want the bacon all the way cooked because it’ll cook more when you put it in the fryer!). Let cool and then cut into little pieces and set aside.

  2. Cook the macaroni according to the instructions on the box. Also set aside for the moment.

  3. In a saucepan, melt your butter.

  4. Once the butter is melted, mix in the flour making sure there are no lumps.

  5. Add the milk (Make sure not to wait too long, or else that butter might burn!) and cook on medium heat for about 4 minutes until the sauce thickens.

  6. Remove the sauce from the heat and mix in all the cheese.

  7. Immediately fold in cooked macaroni and bacon, and season with salt and pepper.

  8. Chill in the refrigerator for two hours.

  9. Now shape the cold macaroni and cheese into balls. These weren’t as big as Cheesecake Factory’s cheese balls, just a little smaller, but not bite sized. You can make them any size you want though!

  10. Place the formed balls into the freezer for an hour or so.

  11. Take them out of the freezer and compress them into even tighter balls and put them back in the freezer for another 45 min or so.

  12. Set up three bowls.In the first bowl, combine the flour, salt, black pepper, cayenne pepper, paprika, and sugar.In the second bowl, whisk together the eggs and milk.In the third bowl, put in a pile of Panko.

  13. Heat up your oil in your deep fryer (I use this one) or large, deep skillet.

  14. Roll each ball in the flour mixture, then the egg mixture, and finally the Panko.

  15. Drop each ball in the fryer until lightly golden brown.

  16. Remove balls from fryer and let dry on a paper towel to drain off excess oil.

  17. Serve immediately!

Starbucks Earth Cake Pops

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CAKE RECIPE

  • 1/2 cup all purpose flour

  • 1/2 cup white granulated sugar

  • 3 Tbsp. cocoa powder

  • 1/4 tsp. baking soda

  • 1/8 tsp. salt

  • 1/4 cup vegetable oil

  • 1 egg

  • 1 1/2 tsp. vanilla

  • 1/4 cup hot water

  • 2 cups candy melts (red, yellow, blue)

  • 1/4 cup green candy melts

FROSTING

  • 3 Tbsp. unsalted softened butter

  • 6 Tbsp. confectioners sugar

  • 1/4 cup cocoa powder

  • 1-3 Tbsp. milk

  • 1 tsp. vanilla

DIRECTIONS

  • In a large bowl combine the flour, sugar, cocoa powder, baking soda and salt. Whisk everything together then set aside.

  • In a separate bowl whisk together the oil, egg and vanilla. Then add this to the dry ingredients. Add in your hot water as you mix. Continue to mix with your whisk until your batter is smooth.

  • Pour the batter evenly into a greased pan and bake for 25-30 minutes. Use a toothpick or knife to check the center of the cake to check if it’s done. Once your cake has finished baking, let it cool completely.

  • While your cake is cooling we can make the frosting. Add your softened butter into a bowl and whisk until creamy. Add in the confectioners sugar, cocoa powder and vanilla sugar. Add in your milk as you continue to whisk. Whisk until smooth and fluffy.

  • Once your cake has cooled completely crumble it up making sure there are no large lumps. Add in your frosting and mix it all together using a fork. I like to mix this together using a fork because it combines everything well and continues to crumble the cake more as you go.

  • Scoop your cake into 1 hefty Tbsp. balls and roll them together. Be careful not to over work your cake pops because they will not roll together nicely if they are over handled. Just gently roll them and press together until they form a nice ball. Continue scooping and rolling until all of your cake is gone.

  • Take your cake pop sticks and while supporting the cake pop on its sides, push the stick into the ball until they all have one. Place your cake pops in the freezer for at least one hour.

  • Once your cake pops have chilled for at least an hour, put your candy melts in a microwave safe bowl and heat until it is completely melted. One at a time, dip your cake pops into the candy melts and gently tap your cake pop stick on the side of the bowl to remove excess coating. I used an offset spatula for my Mars cakepops and went in a circular motion around it to give it texture. As for my planet Earth cakepops, I dipped them in the blue candy melts and let is set for about 10 minutes before using my offset spatula to add on the green land effects.

  • Remember that you can use a solid color for the Mars cakepops if you’d like. I used a mix of red and yellow candy melts to give it more detail. Make these your own and be creative!

  • Put your cakepops in the freezer for 15-20 minutes before serving and enjoy!

Starbucks Red Velvet Cake

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INGREDIENTS:

  • 1 stick plus 2 tablespoons unsalted butter, room temperature, plus more for pan

  • 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for pan

  • 1 1/2 cups unbleached all-purpose flour

  • 1/4 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1 1/4 cups granulated sugar

  • 3 large eggs, room temperature

  • 3/4 teaspoon pure vanilla extract, divided

  • 1/2 teaspoon distilled white vinegar

  • 1/2 cup buttermilk, room temperature

  • 1/4 teaspoon red gel food coloring

  • 4 ounces cream cheese, room temperature

  • 1/2 cup confectioners' sugar

DIRECTIONS:

  • Preheat oven to 325 degrees. Lightly brush a 9-by-5-inch loaf pan with butter; dust with cocoa powder, tapping out excess. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

  • With an electric mixer on high speed, beat butter and granulated sugar until pale and fluffy, about 4 minutes. Scrape down sides of bowl. Reduce speed to medium; add eggs, one at a time, beating thoroughly after each addition and scraping down bowl as needed. Beat in 1/2 teaspoon vanilla and vinegar. Reduce speed to low; add flour mixture in 3 batches, alternating with buttermilk and starting and ending with flour mixture, until just combined. Add food coloring; beat until fully incorporated.

  • Pour batter into prepared pan. Tap pan on counter; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour 20 minutes, tenting with foil if browning too quickly. Transfer pan to a wire rack and let cool 15 minutes, then turn cake out of pan onto rack and let cool completely. Cake can be stored, wrapped in plastic, at room temperature up to 2 days.

  • When ready to serve, beat cream cheese with confectioners' sugar and remaining 1/4 teaspoon vanilla extract until smooth. Spread with a spatula over top of cake. Slice and serve.

Coldstone Creamery Ice Cream Cake

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How to Make Cake Batter Ice Cream

Here’s what you will need:

  • Heavy Cream

  • Milk

  • Sugar

  • Salt

  • Duncan Hines Butter Recipe Cake Mix

  1. Heat the cake mix in the oven for about 5 minutes.

  2. Mix together heavy cream, salt, and sugar in a large stockpot.

  3. Once the sugar has dissolved, turn off the heat

  4. Add the cake mix and whisk in well.

  5. Add heavy cream and milk into the pot and mix well.

  6. Refrigerate for at least 4 hours.

  7. Mix again before putting it in an ice cream maker.

  8. Freeze according to the ice cream freezer’s instructions.

  9. Serve frozen.

INGREDIENTS

  • 1 box Mix Cake

  • 1.5 Quart flavored ice cream (buy at the store or make yourself, directions above)

  • 1.5 quarts Vanilla Ice cream

  • 1 jar hot fudge sauce

INSTRUCTIONS

  1. Prepare the cake mix per the directions, pouring half the batter into a spring form pan

  2. Allow the cake to cool completely.

  3. Add a hot fudge layer to the cake and allow to freeze

  4. Soften the flavored ice cream slightly then layer it onto of the cooled cake.

  5. Freeze cake. Take it out of the pan.

  6. Defrost the Vanilla cake and then whip it in the mixer until it is spreadable.

  7. Quickly frost the cake and place back into freezer for a couple of hours.

  8. Decorate as desired before serving.