Well, since my birthday does fall on a Tuesday this year, I thought it might be ok to cheat just a little and slip in here with something not necessarily healthy, but absolutely tasty…My birthday cake! And this recipe WILL NOT disappoint. It is both simple to make, and completely delicious! (And if you use light ice cream and low-sugar syrup…you can even go ahead and call it “light.” I mean, if it makes you feel better.)
I put our boys to work on this on Monday, knowing that Tuesday was pretty packed full. I’ve been told that I have a date Tuesday night, , so the boys wanted to have the cake done and waiting in the freezer when Dave and I get home. (good plan, don’t ya think?)
I picked out the recipe, combining elements from a few different cakes I saw on Pinterest. (Hold the boat! Pinterest! Did you hear that? I finally took the plunge and started actually looking around/building my boards! And guess what!? You were ALL RIGHT! It is a fabulous place to squander many hours of my life! (JUST what I needed! Terrific.) I’m still figuring it out, but come by and visit, please! (@thegrommom, of course.)
So, back to the cake: The boys did it all, and did a great job. So before we headed out to the beach Monday afternoon, I had to have a look at it.
Then a sniff.
Then a taste.
Then it was all over with, and I had to cut a nice, big piece to photograph, and *share* with the boys. Because this is officially the best tasting ice cream cake I’ve EVER HAD. EVER EVER EVER.
Here are the charming chefs:
I already memorized this recipe, because we have all agreed it will be the new “every birthday” cake!
Here’s how you do it:
**Before you start, pull a 1 1/2 quart container of your favorite ice cream AND an 8 ounce container of whipped topping out of the freezer to thaw just a bit. (Takes about ten minutes on the counter to be soft.)
For a full 9X13 inch cake pan, combine:
Four cups rice crispy cereal
1/2 cup Karo corn syrup
2/3 cups peanut butter
Mix it all well, then press into a buttered pan, across the bottom and up the sides about an inch.
Spread fudge sauce of your choice across the top.
In a bowl combine the full carton of ice cream and Cool Whip. Do not overmix or the Cool Whip loses its consistency. (And let’s not ask what gives Cool Whip its consistency. There are some things better ignored on birthdays.)
Spread that mixture across the rice crispy crust/fudge layer. Smooth it out on top. Add a drizzle of chocolate, and candies of choice. (We used peanut butter M&M’s.)
Freeze for at least 2-3 hours. Then cut into squares, and devour with joy!
Somehow that whole thing about *sharing* a piece with the boys…turned into a sort of scary mob scene, which lasted all of about 22 seconds…And when I finally grabbed that plate back, this is what was left:
Hello. Who’s birthday is this anyways?
I’ll make sure to get my share later. In fact, maybe sooner, and then again later!
Now friends, I’m gonna suggest that you don’t wait for a birthday to make this cake! There’s a million good reasons to make an ice cream cake. Can you name one?
Aloha, and see you soon!
The older, wiser, Grommom.