Fun recipe I tried tonight.

From Epicurious:

Any Flavor Melted Ice Cream Cake

Choose your flavor and let the ice cream melt. The only trick is that you must have 2 cups of melted ice cream. For super-premium ice creams with little overrun, that's 1 pint frozen. But for less expensive brands with a lot of air piped in, you'll need to begin with more than a pint.

I (meaning the author at Epicurious) made this cake with several flavors of ice cream and our favorite was a super-premium from Ben & Jerry's — Cherry Garcia. With cherry and chocolate pieces and the cream and the eggs in the ice cream, you need little else. Your liquid, your fat, and your flavorings are all in the melted ice cream. This recipe works well, too, in a 13- by 9-inch pan.

**Shaunte's note: All I had in the freezer was a few spoonfuls of Dreyers Light Vanilla Bean, and about half a crusty carton of Walmart brand Birthday Cake Flavor Ice Cream <---the kids obviously picked that, and a few spoonfuls of Caribou Tracks of something. There was a spoon frozen in the carton of Caribou Tracks. Strange things like that happen ALL THE TIME here. But nobody does it.
Anyway, let it all melt into a molten mass, and gave it a go.

Preparation Time: 5 to 7 minutes
Baking Time: 38 to 42 minutes

1 package (18.25 ounces) plain white cake mix
2 cups melted ice cream, your choice of flavor
3 large eggs

Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.

I am using some toasted coconut mixed into some cream cheese boughten frosting. Hey, I already cooked dinner, and making my own frosting was just too much effort.

I will post a review when we dig in tonight.
Got a little movie night action set up.
Off to change into PJ's!