BettyR
Senior Cook
I made this ice cream cake for my husband’s birthday; it was really easy and costs a whole lot less than the $28.00 that they wanted for a similar cake at the store. I got a lot of compliments on this cake at the party.
I used this recipe for the chocolate cake but poured it into 3 cake pans so I would not have layers of cake that were too thick; of course the baking time is going to be less than the recipe says because the layers aren’t as thick.
Flora's Recipe Hideout: Chocolate Town Special Cake
Once removed from the cake pans I stuck the warm cake layers in the freezer – uncovered and let them freeze for maybe 1 hour.
The last 30 minutes or so that the cakes were in the freezer I took my vanilla ice cream out of the freezer and put it in the refrigerator. About every 10 minutes or so I would take the ice cream out of the frig and attempt to stir it as much as I could.
Once the ice cream had softened to about the consistency of peanut butter I put the cake together by placing a large heap of ice cream in the middle of the first layer and mashing it in the middle to get it spread out toward the edges. Once I had a thick enough layer of ice cream I placed the second layer of cake on top of the ice cream and mashed down to spread the ice cream out to the edges of the cake. Then repeat with the next layer. Using a spatula I smoothed the ice cream out on the sides of the cake and placed the cake into the freezer and let it freeze for about an hour.
Then I frosted the cake with 2 cups of whipping cream whipped with 1 teaspoon of vanilla and 1/2 cup of powdered sugar. Then I decorated it with some shaved bits off an unsweetened baking chocolate square that I rubbed on my lemon zester.
I used this recipe for the chocolate cake but poured it into 3 cake pans so I would not have layers of cake that were too thick; of course the baking time is going to be less than the recipe says because the layers aren’t as thick.
Flora's Recipe Hideout: Chocolate Town Special Cake
Once removed from the cake pans I stuck the warm cake layers in the freezer – uncovered and let them freeze for maybe 1 hour.
The last 30 minutes or so that the cakes were in the freezer I took my vanilla ice cream out of the freezer and put it in the refrigerator. About every 10 minutes or so I would take the ice cream out of the frig and attempt to stir it as much as I could.
Once the ice cream had softened to about the consistency of peanut butter I put the cake together by placing a large heap of ice cream in the middle of the first layer and mashing it in the middle to get it spread out toward the edges. Once I had a thick enough layer of ice cream I placed the second layer of cake on top of the ice cream and mashed down to spread the ice cream out to the edges of the cake. Then repeat with the next layer. Using a spatula I smoothed the ice cream out on the sides of the cake and placed the cake into the freezer and let it freeze for about an hour.
Then I frosted the cake with 2 cups of whipping cream whipped with 1 teaspoon of vanilla and 1/2 cup of powdered sugar. Then I decorated it with some shaved bits off an unsweetened baking chocolate square that I rubbed on my lemon zester.
