This one is a total game-changer. Oh, how I love it. Ready, everyone? Here we go!
So I was browsing through one of my oldie but goodie cookbooks a while back, The Cake Doctor. For those of you who are unfamiliar, the author takes cake mixes and turns them into other treats. It’s a great book and I suggest you buy it immediately, if not sooner.
While browsing, I came across this magical recipe. It’s so easy: a box of white cake mix, three eggs, and a pint of ice cream (flavor of your choice) to give the cake its taste. That’s it, folks. I picked coffee ice cream and away we went! Results are right here.
In fact, I almost made a video, but I’m taking a short cinematography break. With Passover looming in less than three weeks, all my energies are going into getting the house ready for the annual onslaught of reminding us that our people were enslaved and now we’re free. But nothing feels free about getting ready for the holiday. That’s probably the point.
If you’re unfamiliar with Passover or the prep involved, just consider it the most demanding holiday you can imagine on steroids. To make Passover happen, the house needs to be spring cleaned from top to bottom. Coat and jacket pockets have to be checked for food wrappers or crumbs, kids’ rooms need to be excavated, and at some point, I wind up behind the fridge chipping away at tiny muck-filled crevices with a toothpick.
It’s not just the cleaning, though. Passover requires special food. Almost no food that we eat all year long except for vegetables (and not all of them, either) is acceptable on Passover. We can’t use typical carb bases (like flour), corn products, most grains, and legumes. The list goes on and on. We also have to expunge all of these unacceptable foods from the house, which means that I spend the weeks leading up to the holiday shopping conservatively so that we don’t wind up wasting food. That includes condiments and the spice rack, people.
And have I mentioned dishes? That’s right. This holiday requires its own dishes, down to pots and pans. We can’t use whatever we typically use because it’s made contact with forbidden foods (I know, it sounds insane). And since people in Judaism typically have different sets of dishes anyway (we separate meat from dairy), you can see where this is going.
Tip of the iceberg, people. I haven’t even gotten into the fact that we host the festive holiday meal (known as the Seder) two nights in a row for both sides of the family, cousins included.
Can someone come scrape my remains off the kitchen floor on or around April 22nd? You’ll find me easily because my three young’uns will be standing in a circle around me, demanding that I get up to fetch them candy.
As I am at my peak of stress right now, I need easy recipes. Recipes with three ingredients that produce delicious cakes that I can take to work and feed people with. Because I work full time, too. In a high school. No stress there.
This cake made me happy, as did the simple brown sugar glaze I poured over it. If I can’t get away from holiday prep at home, I can relax at work among the students I teach. They’re far less demanding of my time, and I’m even allowed to have cake breaks in my mini-cubicle.
Even if you don’t feel the pressure right now, nobody ever objected to making a three-ingredient cake out of melted ice cream. Try it with a flavor you love! The book recommends Cherry Garcia, but you can bet I’m trying it with Peanut Butter Cup next time!
1 box white cake mix
1 pint of ice cream, melted (I used coffee)
3 tablespoons unsalted butter
3 tablespoons sugar
3 tablespoons heavy cream
1/4 cup firmly packed light brown sugar
- Preheat the oven to 350. Coat a bundt pan with cooking spray and dust with flour. Set aside.
- In a large bowl, combine all three cake ingredients. Stir well until there are no lumps in the batter and the ingredients are well incorporated.
- Pour the batter into the prepared pan. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
- Cool for five minutes. Invert the cake onto a large plate or platter. Cool completely.
- When the cake is cool, make the glaze. Over medium heat, melt all the ingredients together in a small saucepan. Let the mixture come to a boil and let it boil for one minute. Remove the pan from the heat.
- Let the glaze thicken, stirring from time to time, for about 10-15 minutes. Spoon it over the cake and let it set.
- Slice the cake and serve. Store covered.