Crocker™ Decorating Decors rainbow decors1 In 2-quart bowl, place softened ice cream. Add ground cinnamon beat with electric hand mixer until well blended. Place 1/2 can of dulce de leche in dollops on top of ice cream; use spoon to swirl into ice cream. Freeze until solid in bowl, about 4 hours.
2 (9-inch) round cake pans with shortening or spray with cooking spray. Make cake mix batter as directed on box. Add remaining half can of dulce de leche to batter; beat with mixer on low speed until blended. Divide batter evenly into pans. Bake as directed on box for 9-inch round pans. Cool cake completely.
cake is cooling, make topping. In 10-inch nonstick skillet, cook butter and brown sugar over medium heat until butter is melted and sugar is well incorporated. Heat mixture until bubbly. Remove from heat. Stir in salt and cereal until cereal is coated. Pour cereal mixture into large cookie sheet with sides. Cool completely. When cool, break cereal topping apart with fingers.
vanilla frosting in medium bowl. Add half of the second can of dulce de leche; stir until well combined. Fill cooled cakes with frosting. Frost edge of cake; roll in cereal topping. Transfer cake to cake stand or serving plate.
ice cream layer from freezer; turn out onto top of cake. Frost ice cream dome with frosting-dulce de leche mixture. Press cereal topping all over top. Around top edge of cake, add 10 mounds of whipped cream; place 1 cherry on top of each mound. Drizzle honey over entire cake. Sprinkle rainbow decors over top. Store cake in freezer.
Spoon figs and syrup over dulcedelecheicecream and serve. Boil orange juice and honey in small saucepan until reduced to generous 1/3 cup, about 10 minutes. Bake until figs are tender and liquid is slightly syrupy, about 20 minutes, adding more orange juice by tablespoonfuls if mixture becomes too thick. 3/4 cup orange juice
To give it an extra kick I have added some dulcedeleche that my colleague brought me from Brazil. place the milk and cream in a blender, add the vanilla bean paste, salt, agave syrup and cornstarch and process until smooth
Before serving, sprinkle the top with sliced almonds, if desired. This decadentdessert was inspired by the classic French Mille Crêpes Cake, and is nothing more than layers of paper thin crepes, each separated with French pastry cream, or in this case DulcedeLeche
In a large bowl, add the cake mix and prepare the batter according to the package instructions. Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top. Top with 2 scoops icecream, some bananas, drizzle with the caramel sauce and top with the walnuts and whipped cream
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