member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Dawn Vezina      

Recipe Categories:

    Chocolate Ice Cream Cake


    Source of Recipe


    The Pastry Shop

    List of Ingredients




    • 2 eggs, separated
    • 1-1/2 cups sugar, divided
    • 1-1/4 cups all-purpose flour
    • 1/2 cup HERSHEY'S Cocoa
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup vegetable oil
    • 1 cup buttermilk or sour milk*
    • ICE CREAM LAYERS (recipe follows)
    • 3/4 cup sweetened whipped cream or non-dairy whipped topping
    • 1/2 cup fresh fruit, sliced
    • CHOCOLATE CREAM ROSETTES (recipe follows, optional)

    Recipe



    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.)

    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 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.

    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.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â