Tasty Tidbit Tuesday: Melted Blue Bell Cake


That’s right. Ice cream cake. Melted. So get your tastebuds rolling, this is the simple version & I’ll follow up with my specific cake & frosting.

I’m pretty sure Mama wouldn’t like me giving away all her secrets but too many ask me for the recipe!

Basic Melted Blue Bell Cake:
2 cups melted Blue Bell ice cream (a pint when melted is just shy of 2 full cups, add milk, preferably whole, for a full 2 c)
4 eggs
3/4 c oil
1 boxed cake mix

Preheat to 350°. Blend all ingredients until creamy, smooth, & evenly distributed.
In a well greased pan ( I really prefer bundt pans for this cake) pour the batter in, keeping it well distributed. Bake for 25-45 minutes until set & a toothpick is clean.
If using a bundt pan, let cool then flip onto a cooling rack & remove the pan. Cool completely. Store in an airtight container for freshness.

Victory Cookies n’ Cream Cake:
2 c cookies n’ cream ice cream melted thoroughly
1 box chocolate fudge cake mix
4 eggs
3/4 c oil

Preheat to 350, blend ingredients, pour in a well greased (crisco spray with flour was very helpful) bundt evenly & bake for 45 minutes. Remove, cool 10 minutes then flip upside down on a cooling rack allow an hour to cool before frosting.

Cookies N’ Cream Frosting:
1/2 c shortening
1 tsp vanilla powder
1 1/2 c confectioner’s sugar (powdered)
2 tbsp milk
10 oreos or similar cookie

Beat on high shortening until silky. Add both powders on low until well incorporated should be thick. Add milk to taste, I like it thin enough to spread but not a glaze.

Crush oreos in a bag until chunky, but not pureed. I like the contrasting texture.

Ice cake to taste, then spoon oreos over the icing and lightly press into the frosting to stick.

Tightly seal the container or eat now. Might need some milk to go with that cake!


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