posted by Mai 03-20-103 8:11 AM
Mascarpone Carrot Ice Cream Cake
1 (18.25 ounce) box carrot cake mix
1-1/2 pints vanilla ice cream, softened
2/3 cup heavy cream
1/3 cup Mascarpone cheese
2 tablespoons powdered sugar, sifted
1 teaspoon vanilla extract
Bake cake mix according to package directions using a 9-inch bundt pan. Cool in pan for 10 minutes on rack. Unmold and cool completely.
When cake is cool, cut in half horizontally with serrated knife. Set bottom layer of cake on a serving platter. Spread cut-side of cake with ice cream; cover with top layer of cake, cut-side down. Wrap in plastic wrap and freeze until ice cream is firm (about 2 hours).
In a medium bowl, whisk together cream, Mascarpone cheese, sifted powdered sugar, and vanilla extract until smooth.
Remove cake from freezer; drizzle with Mascarpone icing. Return to freezer until icing is frozen (about 1 hour); wrap lightly in plastic wrap.
To serve, remove cake from freezer 15 minutes before serving. Cut into 10 equal wedges. Garnish as desired.
Per Serving: 462 calories; 7 g protein; 110 mg cholesterol; 51 g carbohydrate; 341 mg sodium; 2 g fiber; 27 g total fat.