Baskin Robbins Vanilla Praline Cake

Baskin Robbins Copycat Recipe

1 box white cake mix
1/2 gallon box praline ice cream
4 cups vanilla ice cream
12 ounce container white frosting

Make cake following package directions. Pour batter into a greased rectangular baking pan and bake at 350 for 35 minutes. When cake is done allow it to cool to room temperature. When cake has cooled slice it in half and place each half on a wax-paper covered cookie sheet. Use a sharp serrated knife to slice ice cream through middle box and all.

Peel cardboard off ice cream and lay half upon each cake. Slice edges of cake all the way around so that the cake is the same size as the ice cream on top. Work quickly so that the ice cream does not melt. When both cake have been trimmed place them into the freezer for 2 hours. When you are ready to frost the cake take vanilla ice cream out of the freezer for 30 minutes. Stir ice cream so that it is smooth like frosting.

Use a frosting knife or spatula to coat each cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the cake. Pop cakes into the freezer for an hour or so to set up.
When cakes have set fill a pastry bag with a fancy tip with white frosting to decorate top edge. When ready to serve the cakes leave them out for 15 minutes before slicing. Cut cakes with a sharp knife that has been held under hot water.

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