Prepare, bake, and cool cake mix as package directs; bake in two 9-inch round cake pans.
Place one layer of cake (top side down) on serving plate. Spoon ice cream onto cake; drizzle with caramel topping. Spread marshmallow crème on bottom side of second layer of cake; place on top of ice cream.
Freeze several hours. Garnish top with whipped cream and pecan halves, if desired.
Originally Submitted
7/20/2008
0 Out of 5 from
0 reviews
You can add this Candy Bar Cake recipe to your own private DesktopCookbook.
