This is a wow ’em at first sight cake,yet is really simple to make! …And you can truly say you madeit yourself!
Recipe: Chocolate & IceCream Layer Cake
Cake:2 large eggs, separated
Heat oven to 350°F (175°C). Greaseand flour 3 (9-inch) round baking pans. (If only 2 pans are available,reserve one-third of batter in refrigerator while first 2 layersare baking.)
For Cake: In small bowl, beat egg whitesuntil foamy; gradually add 1/2 cup sugar, beating until stiffpeaks form.
In large bowl, stir together flour, remaining1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilkand egg yolks; beat until smooth. Gently fold egg white mixtureinto batter.
Pour about 1 2/3 cups batter into eachprepared pan.
Bake 18 to 20 minutes or until cake springsback when touched lightly in center. Cool 5 minutes; remove frompans to wire racks. Cool completely.
Wrap each layer separately in foil; freezeseveral hours or several days in advance of serving.
For Ice Cream Layers. Line two 9-inchround layer pans with foil; working quickly, evenly spread icecream into prepared pans. Cover tightly; freeze until firm.
Remove cake and Ice Cream Layers fromfreezer; peel off foil. On serving plate, alternately layer cakeand ice cream layers, beginning and ending with cake. Wrap tightly;return to freezer.
For Chocolate Cream Layer: In small mixerbowl, mix together sugar and cocoa. Stir in cold whippingcream and vanilla extract. With electric mixer, beat until stiff.Spread on top of cake.
Store leftovers tightly wrapped in freezer.(Hint: Freeze solid prior to wrapping.)
1 1/2 cups granulated sugar – divided use
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk*
Ice Cream Layers:1/2 gallon your favorite flavor ice cream,slightly softened
Chocolate Cream Layer:1/4 cup granulated sugar2 tablespoons unsweetened cocoa powder1/2 cup cold whipping cream1/2 teaspoon vanilla
Makes 12 servings.
*Or place 1 tablespoon white vinegar ina measuring cup and add milk to equal 1 cup. Allow to set for2 to 3 minutes before using.
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