Early's Easy Ice Cream Cake

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Early's Easy Ice Cream Cake

Have you ever made a cake with a just a soda and boxed cake mix? We didn't know it was possible, but it sure is! And boy, is it tasty!

*Feel free to use a different flavor of soda and/or a different flavor of cake mix and ice cream to make your own custom cake! We decided on our Orange Cream Soda and a White Cake Mix!


12 oz Bottle of Early's Orange Cream Soda 

1 box of standard white cake mix

12 oz of Cool Whip

48 oz. orange sherbet

(optional) food coloring, sprinkles, fruit, etc. for decorating


1. Preheat the oven according to the directions on your boxed cake mix. In a large bowl, combine your Soda and boxed cake mix, stirring until combined. Grease 2 8-inch cake pans. Pour your batter into the pans and bake according to the instructions on your cake mix box.

2. After a toothpick comes out clean of any cake batter, place your cakes into the freezer. Leave them there for 3-4 hours, or overnight. This makes it easier to keep your ice cream and cool whip from melting/not sticking.

3. If you're dyeing your cool whip like we did, don't forget to do so before frosting. To begin assembling your ice cream cake, place one of your cakes onto a prepped surface, such as a cake stand. Dump your tub of sherbet onto the first layer, making sure to hold it on the cake with the top of the carton to help adhere it to the cake. Spread with an icing spatula, then place your other cake layer on top and press down to even the sherbet to the outside edge.

4. Bring your icing spatula around the cake, collecting the excess sherbet. Once the cake has been evened, begin icing the cake with your Cool Whip. Try to do this process as quickly as possible. Once finished, place into the freezer for at least 30 minutes, then serve.

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