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Recipe
for
 ICING
SUGAR |
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| Chocolate Ice Cream Cake
with Icing |
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| Ingredients- |
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For the cake-
2 Eggs, Large
1 1/2 cups Granulated sugar, divided
1 1/4 cups All-purpose flour
1/2 cup Hershey's cocoa
3/4 tsp Baking soda
1/2 tsp Salt
1/2 cup Vegetable oil
1 cup Buttermilk or sour milk *
For Ice Cream Layers-
3/4 cup Sweetened whipped cream or non-dairy whipped topping
1/2 cup Fresh fruit, sliced
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| Preparation-
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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.)
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 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 Cream Rosettes, if desired.
Makes 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
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 granulated 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.
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Makes 10 - 12 servings |
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