Chocolate Ice Cream “Hot Dogs” and Cake Fries

Steps

• 1

  Cut 12 slices of ice cream, 4-inch long by 1-inch wide and 1-inch deep. Cut a piece of plastic wrap and set one ice cream log at one edge. Roll the plastic wrap around the ice cream, rolling and shaping the ice cream into a hot dog shape. Twist the ends of the plastic wrap. Repeat. You’ll have a little excess ice cream. Freeze the ice cream hot dogs for at least 2 hours.

  
• 2

  Meanwhile, heat oven to 325°F. Spray the 12 cavities in a mini oval snack cake-baking pan with non-stick spray. Also spray 2 mini 5 1/2 x 3-inch loaf pans.

  
• 3

  Make Betty Crocker™ Pound Cake batter according to package instructions. Fill each of the 12 snack cake cavities 2/3 full of batter and divide the remaining batter among the loaf pans.

  
• 4

  Bake for 20-24 minutes until the cakes are light golden brown on top and a toothpick inserted in the center of the cake comes out clean.

  
• 5

  Cool the small cakes in pan for 10 minutes, then remove and set on cooling rack to cool completely. Cut the two pound cakes into French fries, using a crinkle cutter or a knife. Drizzle half of the melted butter on an aluminum foil lined baking sheet, set the cake fries on the foil. Drizzle the remaining butter over top. Bake at 325°F for 15-20 minutes, flipping after 10 minutes, until deep golden brown.

  
• 6

  Cut the cooled snack cakes into hot dog buns.

  
• 7

  Set one ice cream hot dog inside the bun. If desired, pipe yellow or red frosting on like mustard and ketchup, then serve.