Triple Chocolate Vanilla Carmel Pecan Ice Cream Cake

I made this cake for my birthday last year because I was determined I was going to have a yummy birthday cake for my birthday. It is a little time consuming but sooooooooo worth it!

Triple Chocolate Vanilla Carmel Pecan Ice Cream Cake

Cake Recipe Ingredients:

2 gluten free Betty Crocker chocolate cake mixes, or one regular chocolate cake mix. (Ingredients to make up cake mixes. What ever the cake mix box calls for on box)

1 Jar Hot Fudge topping

1 Jar Carmel topping

1 cup chopped pecans

2 favorite candy bars crushed (I did plain chocolate hersheys and health bar)

1 container vanilla ice cream (I used Breyers natural half the fat)

1 container Dark chocolate ice cream (I used Breyers natural half the fat)  

Make up cake mixes and put in 2, 8 or 9 inch cake pans lined with wax paper. If using a regular cake mix split cake mix evenly into both pans.  If using Gluten free cake mix, use one cake mix for each pan. 

Cook according to box directions and let cool on cooling racks.

While cake is cooling and pans are cooling off, pull vanilla and chocolate ice cream out of freezer and let sit on counter.  After pans have cooled off for 5 to 10 minutes  line them with wax paper.  Split vanilla ice cream evenly into both pans (the same ones you cooked the cakes in so that the ice cream piece will be the same size as the cake).  Then put in freezer and let freeze for at least an hour.

Take a third round pan that is the same size as the pans for the cake and use half of the chocolate ice cream to fill the third pan lined with wax paper.  Freeze with the vanilla ice cream.

Put it all together:

1-Take a large plate or a cake serving dish and place one cake layer on the bottom. 

2-Place one layer of vanilla ice cream.

3-Take the next cake layer and spread some hot fudge on cake, place the fudge side down on top on vanilla ice cream. 

4-Next spread hot fudge on the top of that cake layer.  Put the chocolate ice cream layer on next. 

5-Repeat step 3 and 4 with next cake layer and remaining ice cream layer. 

6- End with the last cake layer on top and pot cake in freezer while you make frosting.

Frosting:

2 cups heavy whipping cream

1 cup chocolate chips

½ to ¾ cup powered sugar (depends on how sweet you want it)

 2 tsp vanilla flavoring

2 tsp butter

1-Melt butter in saucepan, add 1 cup chocolate chips.  Stir constantly until totally melted.  Set aside to cool a little.

2-Whip the whipped topping until creamy.  Add the melted chocolate and whip until stiff and creamy. 

3-Add vanilla and cream 30 seconds until mixed.

Decorating cake:

1-Frost cake with frosting.  I did a border decoration along top edge and bottom edge. 

2-Put pecans on top of cake.  Drizzle top of cake with carmel and hot fudge.  (I took a little hot fudge from jar and added 1 tsp melted butter so that is was the right consistency to drizzle on top of cake.  I pushed some of the crushed candy bars on sides of cake and the rest on top.  SOOOOOO yummy!