Chocolate Ice Cream CakeFrom princessthunder 5 years ago
- 2 eggs, separated shopping list
- 1-1/2 cups sugar, divided shopping list
- 1-1/4 cups all-purpose flour shopping list
- 1/2 cup HERSHEY'S cocoa shopping list
- 3/4 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup vegetable oil shopping list
- 1 cup buttermilk or sour milk* shopping list
- ice cream LAYERS shopping list
- 3/4 cup sweetened whipped cream or non-dairy whipped topping shopping list
- 1/2 cup fresh fruit, sliced shopping list
- chocolate CREAM ROSETTES shopping list
How to make it
- 1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)
- 2. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt in large bowl. 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.
- 3. Bake 18 to 20 minutes or 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.
- 4. 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 ROSETTES, if desired. 10 to 12 servings.
- 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 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.
- * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
The Cookprincessthunder Greer, SC
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