Mini Ice-Cream Cakes

Mini Ice-Cream Cakes
Photo by Becky Luigart-Stayner

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 2/3 cups all-purpose flour
  • 1 cup low-fat buttermilk
  • 1 cup low-fat buttermilk
  • 12 red maraschino cherries with stems, drained
  • 12 red maraschino cherries with stems, drained
  • 1 ½ cups fat-free frozen whipped topping, thawed
  • + 23 more ingredients
    • 1 ½ cups fat-free frozen whipped topping, thawed
    • Cooking spray
    • Cooking spray
    • 3 cups low-fat strawberry ice cream, softened
    • 3 cups low-fat strawberry ice cream, softened
    • 1 tablespoon red maraschino cherry juice (optional)
    • 1 tablespoon red maraschino cherry juice (optional)
    • 1/3 cup butter, softened
    • 2 large eggs
    • 1/3 cup butter, softened
    • 1 teaspoon baking powder
    • 2 large eggs
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • 1 cup sugar
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon vanilla extract
    • ¼ teaspoon almond extract
    • ¼ teaspoon almond extract

Preheat oven to 350°. Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside. Place sugar and butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating w...

View full recipe at My Recipes

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