How to make it

  • Firmly pack ice cream into a foil-lined 9-inch round cake pan. Cover; freeze about 2 hours.
  • Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
  • Combine 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 for 30 to 35 minutes or 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 unmolded from cake pan. Place second layer cake, 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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    " It was excellent "
    henrie ate it and said...
    Double Yum, this sounds fabulous. What a great post, thanks for sharing, you have my 5
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