Make the most of ICE-CREAM

SWEET, CREAMY AND IRRESISTIBLE, PERFECT FOR KEEPING COOL

Neapolitan Ice-Cream Mud Cake

MAKES 12 PREP & COOK 50 MINS

• 530g packet chocolate mud cake mix
• 1 litre tub strawberries and cream ice-cream 
• 1 litre tub vanilla ice-cream
• ¾/4 cup creamy deluxe chocolate frosting 
• Firmly whipped cream, chocolate sprinkles and halved fresh strawberries, to decorate

1 Invert base of a 23cm springform cake pan (base measures 22cm). Grease and line base and side with baking paper.

2 Prepare cake mix according to packet directions, reserving icing mix sachet for another use. Pour into prepared pan. Smooth over top.

3 Cook in a moderately slow oven (160C) for about 35 minutes, or until cooked when tested. Remove. Stand in pan for 15 minutes. Transfer to a wire rack to cool. Re-line base and side of pan, extending paper 2cm above pan edge.

4 Place both ice-creams in separate bowls. Stand for 5 minutes to slightly soften. Stir until smooth.

5 Cut cake horizontally in half. Place base into prepared pan. Top with strawberries and cream ice-cream. Smooth over top.

Place remaining cake on top. Spoon vanilla ice-cream over cake. Smooth over top. Cover pan. Freeze overnight.