"It Tastes Like Christmas" cake

This recipe takes a few days, but it's WONDERFUL

It got it's name because when my sister took her first bite, she declared that it, indeed, tasted like Christmas.

Cake:
2 boxes chocolate fudge cake mix, perpared per box directions (you have
to, scratch recipes don't come out right)
Icecream:
2 cups half-and-half
1 cup heavy whipping cream
1 cup sugar
5-6 drops cinnamon oil
1 bag redhots, crushed
Red food coloring
Frosting:
1 bottle Magic Shell fudge
Special equipment:
Ice cream maker
Betty Crocker Bake n Fill pans
Pour prepared cake batter into Bake-n-Fill top and bottom and add
matching "insert" to create cavity in the top and bake per directions in
the pan booklet. (the dome and tall cake are cooked at different
times/temperatures).
When the cake has come out of the pans, clean the pans (being sure to
dry them completely) and line them with cling film. Then put the cooled
cake halves back in and place them in the freezer. Freeze till frozen
solid.
Normally, at this time I place the container to my icecream maker in the
freezer too and just leave them overnight.
Then make the icecream, combining all the ingreadiants in the ice cream
freezer till done. Scoop the still runny icecream into the frozen cake
cavity. While still inverted, place the bottom on, cover with
clingfilm, and freeze for several more hours till icecream has set and
top and bottom have joined (I usually do another overnight).
Now it's ready for serving. Remove from pan top and place on serving
platter. Drizzle Magic Shell over top, cut, and plate.
Serves 12

Rustic AppleTart

Yet another in my "uses for apples" series.

1 apple, sliced
3 sheets phyllo, thawed
Honey
Cinnamon
Sugar
1 tbsp chopped nuts (I prefer pecans)
3 tbsp butter, melted

On cookie sheet, one at a time messily form the phyllo slices into a "nest", layering one sheet upon another and painting lightly with butter between the sheets.
lightly coat the apple slices with the remainder and place ontop of your "crust". Sprinkle liberally with sugar, cinnamon, and chopped nuts. Drizzle with honey.
In 350F preheated oven, place your tart and cook for 15-20 minutes or until phyllo has turned golden brown.
Enjoy!

Serves 1-2

Apple Pie Ice Cream

Yet another in my "uses for apples" series.

Mix-in

4 apples, peeled and diced.

1 stick butter

1/2 cup sugar

2 tbsp cinnamon

1 pie crust

Ice cream

2 cups half-and-half

1 cup heavy whipping cream

1 cup sugar

1 1/2 tsp vanilla extract

Heat oven to 400F. Place refrigerated piecrust flat on cookie sheet and heat for 12-15 min till toasted golden. Cool and break up. Set aside.

In ceramic dish, place remaining mix-in increadiants. Cover and bake for 15-20 min. Cool and set aside.

On medium heat, in saucepan combine the "ice cream" ingrediants untill the sugar has completely melted and been assimilated. Cool in fridge for an hour.

In electric ice cream freezer (after the containers been allowed to freeze overnight), add the "ice cream" and turn on. In 10-15 minutes the ice cream should begin setting up. While still mixing, add the "mix-ins" (both apple cinnamon slurry and broken pie crust). Allow to blend.

Either freeze further in freezer or serve soft.