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 325ºF. 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 325ºF 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.