Freaking out.
By Lauren Miyashiro, Delish
GET THE RECIPE HERE.
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Start by ignoring the directions on the back of the box. We're going rogue and adding a stick of melted butter and two eggs — no vegetable oil or water — to the mix.The batter will be much thicker than you're used to, which is good. Instead of fluffy cake, which would crumble and get soggy with ice cream, this is denser and more like a cookie bar. It's our new favorite hack, and it will soon be yours, too.
[post_ads]To keep the red velvet layers pretty thin, spread the batter onto a large rimmed baking sheet, like you would for a sheet cake. Then, this is important, let it cool completely. No taking shortcuts here. Once the cake (or should we say giant cookie?!) has reached room temperature, cut it in half crosswise. Spread a thick layer of softened ice cream onto one side then place the other piece on top.
Stick it in the freezer for a couple hours then slice it into individual bars. It's up to you how big or small you cut them. Hint hint, nudge nudge.
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