How To make Cherry Or Blueberry Topped Ice Box Cake

Mixed Berry Dump Cake #hacks #cooking #baking #food #foodie #foodlover #yummy #cake #dessert #fruits

Get your berry fix with this easy and simple dump cake recipe! Have you ever made a dump cake before?! Me either! Ha! It sounds interesting doesn’t it?! Well get your boxed cake mix ready and your sweet tooth! Are you ready?! Let’s do this!

*****Recipe below!*****

Non-stick cooking spray
4 cups frozen mixed berries
2 Tbsp. sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
One 15.25-ounce box white cake mix
8 tablespoons unsalted butter, cut into cubes
Vanilla Bean ice cream, for serving

Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray.

Combine the mixed berries, sugar, cornstarch, lemon juice in a medium bowl. Toss to coat the berries. Pour the mixture into the greased baking dish, then spread the cake mix over the top in an even layer, gently pushing down to get the mix into each nook and cranny. Scatter the butter cubes over the top. Cover the baking dish with aluminum foil and place into the oven.

Check the top in about 40 minutes to see if all the dry cake mix was moistened by the butter. If not, spread the melted butter over those areas with the back of a spoon. Check the cake in another 5 minutes to see if the berries are bubbling. It may take about 1 hour. Remove the foil and continue baking for 5 minutes more and the top should be golden brown.

Let the cake cool slightly before serving with a scoop vanilla bean ice cream.

***Tip***
I cut all the frozen strawberries in half, some of them were quite large.

Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network

Ina adds sophisticated flavor with Kahlua and creamy mascarpone in this luscious, layered dessert that requires no baking!
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Mocha Chocolate Icebox Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 hr 20 min
Prep: 20 min
Inactive: 12 hr
Yield: 8 servings

Ingredients

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

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Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network