When I made mine I mixed whipped cream and a little bit of the ice cream for the boarders and it worked great and was very yummy.
http://dairyqueen.com/us-en/eats-and-treats/menu/treats/dq-cakes/
Looks like it's all over...
When the local DQ ran short of icing, they would come into Sam's and purchase the Rich's Bettercreme....maybe they use both bettercreme and buttercream?
Well, then, that makes that cake look a WHOLE lot better to me....
The picture of the cake, and knowing they would get the whipped stuff from Sam's was making me seriously believe that they had a massive coat of rich's on it(gulp..ugh).
I have never had one...I just put two and two together....hmmmm....this time it doesn't add up.
Thanks for clearing that up.
LOL actually I think the Baskin Robbins cakes taste alot better. Unless the DQ person is generous with the chocolate caramel crunch stuff in the middle. Sometimes they aren't, and you are just stuck with alot of plain vanilla frozen soft serve.
What they do is put a metal bottomless round cake pan thing there and they put the vanilla soft serve in the bottom and spread it nice and flat. Then they put soft serve around the sides and smooth all the air out real good and freeze. When its hard, they fill it with chocolate ice cream and chocolate crunch stuff and some hot fudge or something. Then when that is cold, the top it off with soft serve and pull a metal smoother over the top to make it perfectly smooth. Freeze...then unmold. Then just throw on a border and whatever else.
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