GIGANTIC CRUNCH-BAR CAKE---Looks like a giant strawberry crunch ice cream
bar.
MAKES 8 SERVINGS.
1 box vanilla cake mix
1.5 quart rectangular carton strawberry ice cream
1.2 oz bag freeze dried strawberries, crumbled
16 oz tub white frosting
Prepare the cake mix as the label directs for a 9x13" cake. Bake and let cool 15 min. in the pan, then transfer cake to a rack to cool completely. Trim the domed top of the cake to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4" strip from each long side, reserve the strips and trimmings. -Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds. Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth to cover the cake, leaving a 3/4" border on the long sides. Press 1 strip of cake against each long side of the ice cream layer. Place second cake layer on top of the ice cream. Freeze 1 hour. -Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer. Preheat oven to 35O degrees. Crumble the reserved cake strips and trimmings on a baking sheet. Bake until golden 1O min.
Let cool, then crumbled together with the freeze dried strawberries. -Crush 1 tbs of the strawberry crumb mixture, combine with 1 tbs frosting to make it pink. Cover the whole cake with remaining white frosting. Press strawberry crumb mixture into the frosting, without covering the bite or the opposite short side. Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm 15 min. Insert a wooden spatula handle into the cake before serving as a ice cream bar stick. SERVE & ENJOY...
MAKES 8 SERVINGS.
1 box vanilla cake mix
1.5 quart rectangular carton strawberry ice cream
1.2 oz bag freeze dried strawberries, crumbled
16 oz tub white frosting
Prepare the cake mix as the label directs for a 9x13" cake. Bake and let cool 15 min. in the pan, then transfer cake to a rack to cool completely. Trim the domed top of the cake to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4" strip from each long side, reserve the strips and trimmings. -Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds. Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth to cover the cake, leaving a 3/4" border on the long sides. Press 1 strip of cake against each long side of the ice cream layer. Place second cake layer on top of the ice cream. Freeze 1 hour. -Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer. Preheat oven to 35O degrees. Crumble the reserved cake strips and trimmings on a baking sheet. Bake until golden 1O min.
Let cool, then crumbled together with the freeze dried strawberries. -Crush 1 tbs of the strawberry crumb mixture, combine with 1 tbs frosting to make it pink. Cover the whole cake with remaining white frosting. Press strawberry crumb mixture into the frosting, without covering the bite or the opposite short side. Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm 15 min. Insert a wooden spatula handle into the cake before serving as a ice cream bar stick. SERVE & ENJOY...




