Mud-Slide Ice Cream Cake

The popular restaurant mud slide drink with coffee and chocolate is transformed into an easy freezer dessert

• Ready In: 4 hrs 15 mins
• Serves: 24

Ingredients

• 1 (18 1/2ounce) box  betty crocker supermoist  fudge cake mix
• 1⁄2 cup butter or 1⁄2 cup margarine, melted
• 2  eggs
• 2  tablespoons  coffee-flavored liqueur or 2  tablespoons  strong coffee
• 4  cups vanilla ice cream
• 1 (12 ounce) container  whipped  chocolate frosting
• 2  tablespoons  coffee-flavored liqueur, if desired

Directions

1. Heat oven to 350°F (or 325°F if using dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, mix cake mix, butter and eggs with spoon. Spread in pan. Bake 20 to 25 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour.
3. Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
4. In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.