Icebox Cakes

BANANA-CARAMEL ICE CREAM CAKE

MAKES 1 (9-INCH) CAKE

Layered and topped with ice cream and drizzled with a rich, buttery sauce, this easy-to-make cake is sure to impress.

CAKE

1 (18.25-ounce) package butter recipe yellow cake mix, batter prepared according to manufacturer’s instructions*
½ cup chopped pecans, toasted
½ gallon vanilla ice cream, softened

CARAMEL RUM SAUCE

¼ cup unsalted butter
1 cup firmly packed light brown sugar
½ teaspoon ground cinnamon
¼ cup light rum
2 tablespoons water
2 to 3 bananas, sliced ¼ inch thick

1. Preheat oven to 350º. Spray 3 (9-inch) round cake pans with baking spray with flour.

2. For cake: In a large bowl, combine batter and pecans. Divide batter equally among prepared cake pans, and tap pans on countertops to remove air bubbles.

3. Bake according to package directions or until a wooden pick inserted in centers of layers comes out clean. Let layers cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

4. To assemble cake, place 1 cake layer on a cake plate. Top with one-fourth of softened ice cream, smoothing surface with a knife or spatula. Repeat with remaining cake layers, placing in freezer for 20 to 30 minutes after adding each layer of ice cream. Arrange small scoops of ice cream on top around edge of cake. Return to freezer until ready to serve.

5. For sauce: In a medium saucepan, cook butter, brown sugar, and cinnamon over low heat, stirring constantly, until sugar melts. Remove pan from burner, and add rum and 2 tablespoons water. Return to heat, and stir until sauce is thick and smooth. Transfer sauce to a measuring cup with a pouring spout, and let cool.

6. When ready to serve, arrange banana slices in center of cake. Drizzle ¾ cup caramel sauce over cake. Serve with remaining sauce.

*We used Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.

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