This melted ice cream chocolate chip cake is so easy to make yet it's insanely moist and yummy. With only a few ingredients, this cake comes together quickly. It's one of those no-fail cakes you'll make over and over.
1pintmelted chocolate ice cream(I used Blue Bell brand)
1 1/2cupsmilk chocolate chips(can use up to 2 cups if you want extra chocolate)
For the glaze:
1/3cupmilk chocolate chips
2cups powdered sugar
6tbspmilk or cream
1tbspcorn syrup(optional for shine & firmness)
For the cake:
Preheat the oven to 350 degrees.
Grease and flour a bundt pan very well.
Take your ice cream out of the freezer and let it melt. You can add it to a bowl and stir to melt it quicker.
Meanwhile, take the milk chocolate chips and pulse them just a few times in a food processor if you have one. If not, just add them to a plastic bag and hit a few times with a rolling pin to bust them up a bit. This will help to keep them from sinking while baking. Set them aside for now.
In a mixing bowl, combine the yellow cake mix, melted ice cream and eggs. Mix well for a minute or two.
Add in a couple teaspoons of flour to the chocolate chips and stir to coat, then fold the milk chocolate chips into the batter.
Bake at 350 degrees for about 40 minutes.
Cool in the pan on a rack for about 20 minutes. Then turn out onto the rack or a cake plate and cool completely before adding glaze.
For the glaze:
Melt the chocolate chips and butter in the microwave or on the stove. Heat only until melted, being careful not to scorch. If microwaving, heat for 45 seconds, stir well and if not melted fully, then heat at another 10 seconds. Cool the melted chocolate slightly (almost to room temp) before adding the other ingredients.
Add in the remaining glaze ingredients and drizzle over the cake.