I love my sweets and will always check out the dessert menu before deciding on mains and entrees. So with my new found time at home and in the kitchen I’ve been getting into my baking.

When I was working full-time in the city, one of the girls in my department used to bring in the most amazing cupcakes and it was always topped with Betty Crocker’s icing mix. So when I was approached to check out General Mill’s recipe website Plateful and test out Betty Crocker’s Super Moist Devil’s Food chocolate cake mix, I was more than happy to give it a go.

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Rather than just baking the cake mix which anyone can easily do, I decided to improve my new “baking skills” by making Plateful’s Super Moist Devil’s Food Ice Cream Cake Recipe. It’s kind of like a giant sandwich (one of my fav ice creams) but using chocolate cake. This ice cream cake recipe was really easy, I managed to follow all the instructions on the Betty Crocker box except “Don’t eat batter, contains raw egg” that I could not resist!

I used Peter’s vanilla ice cream as I find it creamier and sweeter than other brands. I also added burger boy’s fav chocolate maltesers instead of the chewy nougat and ground coffee beans. I think it would have been tastier with the nougat and coffee beans but burger boy doesn’t like nougat.

I must say I haven’t quite mastered the art of decorating cakes yet but this ice cream cake sure tasted great!

If you’re planning to make this ice cream cake recipe make sure you start the night prior as the cake needs to cool completely before you fill the cake with ice cream and it also needs time to refreeze prior to serving. I had planned to make this a couple of weeks ago but the day went by in a blink and I ran out of time - the result was this apple tart which was a lot quicker.

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