Chocolate Ice Cream Cake Recipe
Ingredients :
2 Eggs, Large
1 ½ cups Granulated sugar, divided
1 ¼ cup All-purpose flour
½ cup Hershey's cocoa
¾ tsp baking soda
½ tsp salt
½ cup Vegetable oil
1 cup Butter milk
For Ice Cream Layers:
¾ cup Sweetened whipped cream or non-dairy whipped topping
½ cup Fresh fruit, sliced
Directions :
1. 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.)
2. In small bowl, beat egg whites until foamy; gradually add ½ cup sugar, beating until stiff peaks form.
3. 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.
4. Pour about 1 2/3 cups batter into each prepared pan.
Bake until cake springs back when touched lightly in center.
5. Cool 5 minutes; remove from pans to wire racks. Cool completely.
6. Wrap each layer separately in foil; freeze several hours or several days in advance of serving.
Making Ice Cream Layers:
1. 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.
2. Remove cake and Ice Cream Layers from freezer; peel off foil.
3. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer.
4. Just before serving, frost top of cake with whipped cream.
Arrange fruit in decorative design on top; pipe on Chocolate Cream Rosettes, if desired.
