1 pkg. (18.25 oz.) Hansmann's Traditions Cocoa Bean Fudge Cake Mix
1/2 cup (1 stick) butter
1 1/2 cup milk
1/2 gallon H-E-B Creamy Creations® Premium Raspberry Truffle or Peppermint Ice Cream , softened
* Ganache Icing:
8 oz. semi-sweet chocolate, chopped
1 cup H-E-B Heavy Cream
1 bunch mint leaves
1 cup fresh raspberries or crushed peppermint
Heat oven to 350ºF. Line a 12 x 18-inch cookie baking sheet pan with sides with parchment paper and spray with non-stick cooking spray.
Prepare cake mix according to package directions and spread into prepared baking sheet. Bake for 20 minutes or until a toothpick inserted in center comes out clean. Allow cake to cool.
Line a Pyrex glass bowl (5 liter size) with plastic wrap. Cut the cake into 4 triangles that will fit the lined bowl. Line the bowl with the cake triangles (trim the triangles to fit). Scoop the softened ice cream into the center of the ake and use the remaining cake pieces to top the ice cream filling and press. Cover with plastic wrap and freeze for 2 hours or more.
Melt the chopped semi sweet chocolate with the cream in a saucepan over low heat. Pour the mixture into a bowl and cool 20 minutes. Whisk the chocolate mixture to thicken. Remove cake from freezer and discard plastic wrap. Place wire rack on top of bowl. Using both hands, invert cake onto rack. Discard bowl. Working quickly, spread the chocolate Ganache over the frozen cake starting from the top. Place cake back in freezeruntil ready to cut and serve. Save left over chocolate sauce to set raspberries & mint leaves on top of cake. Before serving, heat remaining chocolate sauce until it is melted and spread over cake. Garnish with mint and raspberries.
No Nutritional Information Available
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