Chocolate Ice Cream Cake by Hershey’s

| December 8, 2011 | 0 Comments

Ingredients:ice cream cake

  • 2 eggs, separated
  • 1 ½ cups sugar, divided
  • 1 ¼ cups all-purpose flour
  • ½ cup Hershey’s cocoa
  • ¾ teaspoon salt
  • ½ cup vegetable oil
  • 1 cup buttermilk or sour milk

Ice Cream layers:

  • ¾ cup sweetened whipped cream or non-dairy whipped topping
  • ½ cup fresh fruit, sliced
  • Chocolate rosettes (optional)
  • ** ½ gallon of your favourite flavour ice cream, slightly softened

Cooking Procedure:

1. Heat oven to 350 ˚F. Grease and flour three 9-inch round baking pans. In small mixer bowl, beat egg whites until foamy; gradually add ½ cup sugar, beating until stiff set aside.

2. In large mixer 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.

3. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks.

4. Cool completely. Wrap each layer separately in foil; freeze several days in advance of serving.

5. 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.

6. 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.

7. ICE CREAM LAYERS: Line two 9-inch round layer pans with foil; working quickly, evenly spread ice cream into prepared pans. Cover tightly; freeze until firm.

*To sour milk: use 1 tablespoon white vinegar plus milk to equal 1 cup.*

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Category: cakes

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