Dessert cakes are a worshiped component of summer birthday parties — a heavenly American formation of cake, frozen yogurt, and icing. Does it get any more magnificent? I don't think so!
Be that as it may, influencing an ice to cream cake at home is a significant work of affection. Now is the ideal time devouring and somewhat dubious, since you have to heat a cake and cool it, at that point stack it painstakingly with dessert adjusts that have been solidified in an indistinguishable shape from the cake.
I take a significantly more slap-dash way to deal with the cake-and-frozen yogurt combo here, with a locally acquired chocolate cake (in spite of the fact that obviously you can utilize a natively constructed cake!) that has been hacked up and blended with dessert. It is more similar to a play than a layer cake, with lumps of cake blended with custard-like frozen yogurt. On the off chance that you incline toward more particular layers of dessert and cake, obviously, this won't exactly do it, however by and by I discover this approach significantly less demanding and easier.
Serves no less than 8
One (13-ounce) bundle Oreos or chocolate sandwich treats, in addition to extra to decorate if wanted
16 ounces chocolate cake, for example, a locally acquired chocolate pound or Bundt cake
2 quarts vanilla dessert, delicate
1 glass chocolate sauce, for example, Oreo Hot Fudge Sauce, warmed
4 ounces dim chocolate
1 tablespoon margarine
Set up a 10-inch springform container by lubing amazingly softly with spread or heating shower. Generally cleave or disintegrate the sandwich treats into quarters or littler chomp estimated bits, and separation into three sections. Disintegrate the cake into a huge bowl, and blend in around 1/3 of the disintegrated sandwich treats.
Dump in around 2/3 of a quart of delicate vanilla frozen yogurt, and blend tenderly however altogether until the point when the cake and dessert are all around consolidated. Press this blend into the base of the springform dish.
In a different bowl, blend the rest of the 1/3 quarts vanilla frozen yogurt with another 1/3 of the disintegrated treats. Whirl in around 1/2 measure of the chocolate sauce. Press this over the cake blend in the springform dish; it will come almost up to the highest point of the container.
Press the rest of the treats into the highest point of the cake and shower the rest of the sauce over best, whirling it and squeezing it in so it doesn't keep running over the side of the dish.
Softly cover the cake dish and stop for no less than 4 hours, in a perfect world overnight.
At the point when prepared to serve, let the cake sit at room temperature for around 5 minutes, and run a blade around within the cake skillet. Open the springform form delicately; it should discharge effortlessly from the somewhat liquefied cake. Re-solidify the unmolded cake while you set up the chocolate.
Tenderly soften the chocolate with the spread over low warmth in a little pot. At the point when totally softened, sprinkle over the frozen yogurt cake and serve in huge wedges with extra treats to embellish, on the off chance that you require one final dosage of crunchy treat!
