Ingredients:
1 (18 1/4 ounce) boxes French vanilla cake mix
1 pint strawberry ice cream, melted
3 eggs
1 (8 ounce) packages cream cheese, softened
1/4 cup sour cream
3 tablespoons unsalted butter, softened
2 tablespoons berry liqueur ( Chambord)
1 1/2 cups confectioners’ sugar
2 drops red food coloring
1 cup sliced strawberries ( to garnish)
Directions:
Preheat oven to 350 F; coat standard bundt pan with non-stick cooking spray. Dust with flour, shake out excess.
With electric mixer, beat cake mix, melted ice cream, and eggs in a bowl for 3 minutes on medium speed. Scrape into prepared cake pan.
Bake at 350 F for 45-55 minutes or until tooth pick comes out clean. Cool pan on wire rack 20 minutes.
Frosting: In a large bowl, beat cream cheese, sour cream, butter and liqueur on medium speed until light and creamy (2 minutes or so). On low speed, gradually beat in confectioners sugar, about 1 to 2 minutes. Mix in food coloring. Refrigerate while cake cools.
Once cake is cool, spread frosting over top and sides. Garnish with sliced strawberries. Refrigerate until ready to serve. ENJOY!
Servings: 16
Time preparation: 10 min.
Time total: 50 min.