"Tasty Tuesday" @ Raider Country's Wine & Dine...August 15th

"Tasty Tuesday" Tries to bring you

"Quick & Economical"

Appetizers..Dinners..Deserts..& Cocktails

to "YOUR PLACE"
(Check out our 'Thirsty Thursday' & 'Frying Friday' too)

Today's Suggestion

Ice Cream Poke Cake

 For the Neapolitan ice cream lover in your life!

Total Time: 5:45

Prep: 0:20

Level: Easy

Serves: 12

Ingredients

• 1 box chocolate cake mix, plus ingredients called for on box
• 2 c. chopped strawberries
• 1 tbsp. sugar
• 4 1/2 c. heavy cream, divided
• 1 14 oz. can sweetened condensed milk
• 2 tsp. pure vanilla extract, divided
• pinch of kosher salt
• 3 tbsp. cocoa powder
• Chocolate sauce, for garnish
• Rainbow sprinkles, for garnish
• Maraschino cherries, for garnish

Directions

1. Preheat oven to 350º and grease a 9"-x-13” pan with cooking spray. Prepare cake mix according to package instructions. Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Let cool.
2. Meanwhile, in a medium bowl combine chopped strawberries with sugar and toss to coat. Set aside.
3. In a large bowl using a hand mixer, beat 2 1/2 cups heavy cream until medium peaks form. Fold in sweetened condensed milk and 1 teaspoon vanilla until totally combined. Gently fold in strawberries.
4. Using the bottom of a spoon, poke holes all over cake. Pour strawberry cream mixture into poke holes and spread with a spatula. Place in the freezer and freeze until firm, 5 hours.
5. Make whipped cream: In a large bowl using a hand mixer, beat remaining 2 cups heavy cream with remaining teaspoon vanilla and a pinch of salt until stiff peaks form. Top cake with the whipped cream, a drizzle of chocolate, sprinkles and Maraschino cherries.