2 1/2 cups granulated sugar
5 teaspoons milk
2 tablespoons vegetable oil
2 teaspoons vanilla extract
4 tablespoons all-purpose flour
1 (16 ounce) package Vanilla Maraschino Chocolate Chunks
1 cup chopped pecans
6 egg whites
2 teaspoons all-purpose flour
4 (2 ounce) containers ice cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch tube pans.
In a large glass or metal bowl, combine sugar, milk, oil, and vanilla extract. Mix well or stir until sugar dissolves. Stir in flour and mix until smooth. Pour batter into prepared pans.
Bake in preheated oven for 7-8 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool completely before transferring to a lightly greased 9 inch round pan. Spray with cooking spray.
While the cake is baking, fill a large bowl with ice cream. Beat egg whites gently with an electric mixer until frothy, then let cool until lukewarm.
Pour cake batter into prepared pan. Spoon filling over warm cake. Cool to room temperature. Cover cake tightly with waxed paper. Store in refrigerator.