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1 18-1/4 ounce box yellow cake mix
Preheat oven to 350°F. Grease and flour a 13"x9" pan.
Place cake mix, melted ice cream and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat for 2 minutes. Batter should be well blended, scrape down sides of bowl again if needed.
Pour the batter into the prepared pan, and place in the center of your oven. I topped this cake with chopped pecans.
Bake approximately 38-42 minutes, or until cake springs back when lightly pressed with your finger and starts to pull away from the sides of the pan. Cool cake in pan on wire rack. When cake is completely cooled you can frost it with your favorite glaze or frosting.
Poster's Notes:
Posted by Elaine Thickman
Nutritional Info Per Serving: N/A
1 pint "Cherry Garcia"-type ice cream, melted
3 large eggs
1 recipe Chocolate Marshmallow Frosting (optional, click here for recipe)
I found the cake to be rich enough without frosting so I never tried the recipe for the frosting.....you'll have to judge for yourself.