Ingredients with Measurements:
- 1 box of yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans
- 1/2 gallon butter pecan ice cream, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Special Equipment Needed:
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Plastic wrap
- Freezer-safe container
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Line the bottom of the springform pan with parchment paper.
2. In a mixing bowl, combine the yellow cake mix, melted butter, and chopped pecans. Mix until well combined.
3. Press the cake mixture into the bottom of the prepared springform pan, making sure it is evenly distributed.
4. Bake the cake for 15-20 minutes or until golden brown. Let it cool completely.
5. Once the cake has cooled, spread the softened butter pecan ice cream over the top of the cake. Use a rubber spatula to smooth it out evenly.
6. Cover the pan with plastic wrap and freeze for at least 4 hours or overnight.
7. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, beat the mixture until stiff peaks form.
8. Remove the cake from the freezer and remove the sides of the springform pan. Spread the whipped cream over the top of the ice cream cake.
9. Garnish the top of the cake with additional chopped pecans if desired.
10. Serve immediately or return the cake to the freezer until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Freezing time: 4 hours or overnight
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Total fat: 28g
Saturated fat: 15g
Cholesterol: 85mg
Sodium: 310mg
Total carbohydrates: 47g
Dietary fiber: 1g
Sugar: 32g
Protein: 4g
Substitutions for ingredients:
- Yellow cake mix can be substituted with white cake mix or vanilla cake mix.
- Unsalted butter can be substituted with salted butter.
- Chopped pecans can be substituted with chopped walnuts or almonds.
- Butter pecan ice cream can be substituted with any flavor of ice cream.
Variations:
- Add a layer of caramel sauce between the cake and ice cream layers.
- Use chocolate cake mix instead of yellow cake mix for a chocolatey twist.
- Add a layer of chocolate chips or chopped chocolate over the ice cream layer for added texture.
Tips and Tricks:
- Make sure the ice cream is softened before spreading it over the cake to ensure an even layer.
- Use a sharp knife to cut the cake for clean slices.
- Let the cake sit at room temperature for a few minutes before serving to make it easier to cut.
Storage Instructions:
Store the cake in a freezer-safe container and keep it in the freezer for up to 1 week.
Reheating Instructions:
The cake does not need to be reheated before serving.
Presentation Ideas:
Serve the cake on a cake stand or platter for a beautiful presentation.
Garnishes:
Garnish the top of the cake with additional chopped pecans or a drizzle of caramel sauce.
Pairings:
Serve the cake with a hot cup of coffee or a glass of cold milk.
Suggested Side Dishes:
No side dishes necessary.
Troubleshooting Advice:
- If the cake mixture is too dry, add a tablespoon of milk to help moisten it.
- If the ice cream is too hard to spread, let it sit at room temperature for a few minutes to soften.
Food Safety Advice:
Make sure to keep the cake frozen until ready to serve to prevent it from melting.
Food History:
Butter pecan ice cream was first introduced in the 1940s and quickly became a popular flavor due to its rich and creamy taste.
Flavor Profiles:
This cake has a sweet and nutty flavor with a creamy and smooth texture.
Serving Suggestions:
Serve the cake as a dessert after a meal or as a sweet treat for a special occasion.
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