Do u have an ice cream cake recipe? plz plz plz :)

Asked By: amy143 26-30, F 1 year ago

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Posted by tommythemachinegunn Mar 2nd, 2012 at 1:10PM

Black Forest Ice Cream Cake Recipe

1 quart
1 3/4 cups
2 cups
3/4 cup
2 tsp
1 tsp
1 tsp
2
1 cup
1 cup
1/2 cup
1 tsp
3 cups
1 cup Vanilla or cherry ice cream, softened
All-purpose flour
Granulated sugar
Hershey's cocoa
Baking soda
Baking powder
Salt
Eggs
Strong black coffee
Buttermilk or sour milk
Vegetable oil
Vanilla extract
Whipped cream
Cherry pie filling

Oven Temp ~ 350° Baking Time ~ 30 - 35 Min.
Pan Type ~ 2 9 inch round cake pan

Firmly pack ice cream into a foil-lined 9-inch round cake pan. Cover; freeze about 2 hours.

Preheat oven, Grease and flour two cake pans.

Combine flour, sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla extract. Beat on medium speed for 2 minutes (batter will be thin). Pour batter into prepared cake pans. Bake until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely.

Place 1 cake layer upside down on serving plate; top with ice cream removed from cake pan. Place second cake layer, top side up over ice cream layer. Gently spread whipped cream on top and sides of cake. With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake. Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving.

* To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup.

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Reply by tommythemachinegunn Mar 2nd, 2012 at 1:14PM

Chocolate Ice Cream Cake Recipe 2 1 1/2 cups 1 1/4 cups 1/2 cup 3/4 tsp 1/2 tsp 1/2 cup 1 cup Ice Cream layers 3/4 cup 1/2 cup Eggs, Large Granulated sugar, divided All-purpose flour Hershey's cocoa Baking soda Salt Vegetable oil Buttermilk or sour milk * Sweetened whipped cream or non-dairy whipped topping Fresh fruit, sliced Chocolate Cream Rosettes (recipe follows, optional) Oven Temp ~ 350° Baking Time ~ 18 - 20 Min. Pan Type ~ three 9-inch round baking pan Preheat oven, grease and flour pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.) In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1 2/3 cups batter into each prepared pan. Bake until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely. Wrap each layer separately in foil; freeze several hours or several days in advance of serving. Prepare Ice Cream layers. Remove cake and Ice Cream layers from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on Chocolate Cream Rosettes, if desired. Makes 10 to 12 servings. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. Ice Cream layers: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm. Chocolate Cream Rosettes: In small mixer bowl, stir together 1/4 cup granulated sugar and 2 tablespoons HERSHEY'S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip
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