Heat oven to 350°F. Coat an 8- or 9-in. springform pan with nonstick spray.
Prepare cake mix as box directs; stir in extract. Bake in prepared pan 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove pan sides; cool completely.
Trim rounded top off cake with a long serrated knife until flat. Cut cake in half crosswise and very carefully separate halves. Place top half on a piece of foil; leave bottom in pan. Place sides back on pan. Freeze pan and cake layer 20 minutes until cold. Remove ice cream from freezer to soften slightly.
Working quickly, take pan from freezer. Spread with 1⁄2 the ice cream. Top with other cake; spread with rest of ice cream. Freeze at least 2 hours until hard.
At least 1 hour before serving: Remove pan sides. Drizzle cake with ice cream topping; garnish with whipped cream and cherries. Return to freezer.
To serve: For clean cuts, dip a sharp knife in hot water and wipe dry between slices.
Planning Tip: Can be prepared through Step 4 up to 1 week ahead. Wrap airtight and freeze. Garnish 2 hours before serving and return to freezer.
Calories 381 Fat 17g Saturated fat 3g Cholesterol 72mg
Sodium 426mg Carbohydrate 53g Fiber 1g
This recipe has been added to the following public cookbooks:
billys notable cooking,
Sweetpeddler's
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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