Instructions
Step 1: Prepare the chocolate cake according to the box instructions. Bake in a standard loaf pan lined with parchment paper. Let it cool completely in the pan.
Step 2: Once cooled, carefully slice the cake horizontally to create two layers. Remove both layers and set aside.
Step 3: Line the loaf pan again with plastic wrap or parchment paper, leaving enough overhang to lift the cake out later.
Step 4: Place one cake layer at the bottom of the loaf pan. Spread softened ice cream evenly on top, pressing down to eliminate air gaps. Add the second cake layer on top and gently press.
Step 5: Freeze the loaf cake for at least 4 hours or until fully firm.
Step 6: When ready to serve, lift the loaf cake from the pan using the overhanging wrap. Top with scoops of ice cream, a drizzle of caramel and chocolate syrup, sprinkles, and chocolate chips.
Step 7: Slice and serve immediately.
Storage Information
Wrap leftovers tightly in plastic wrap or store in an airtight container in the freezer for up to 1 week. Allow the cake to soften at room temperature for about 5 minutes before slicing.
Continue on the next page