Red Velvet Ice-cream Cake

Serves 8-10, Prep and Cook 1 hour

365g packet red velvet

cupcake mix

1 litre tub good-quality

ice-cream

250g block cream cheese, chopped, at room temperature

¹⁄³ cup icing sugar mixture 2 tsps vanilla extract Liquid red food colouring 125g punnet fresh raspberries Dark chocolate curls,

to decorate 1 Invert base of a 24cm round springform pan (23cm base). Grease and line base and side with baking paper.

2 Prepare cupcake mix according to packet directions. Spoon into prepared pan. Smooth over top.

3 Cook in a moderately slow oven (160C) for about 35 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 10 minutes. Remove side of pan. Transfer cake to a wire rack to cool completely. Re-line pan.

4 Trim top off cake, leaving remaining cake about 2cm in depth. Place in prepared pan. Process trimmings in a food processor to form fine crumbs.

5 Remove ice-cream from freezer. Stand at room temperature for about 10 minutes, or until slightly softened.

6 Process cream cheese, sugar and vanilla in a clean food processor until smooth.

Add ice-cream. Process until combined. Transfer to a large bowl. Stir in cake crumbs. Tint with colouring.

7 Pour mixture over cake in pan. Scatter with raspberries. Cover with plastic wrap and freeze overnight.

8 To serve, remove side from pan. Slide ice-cream cake onto a serving plate. Stand at room temperature for 5 to 10 minutes before serving. Decorate with chocolate curls.