Mar 5, 2012

eat your heart out: chocolate ice cream layer cake!

 Chocolate Ice Cream Layer Cake


Hi guys!
I made a chocolate ice cream layer cake for the Super Bowl and I loved it!
I tried out a new chocolate cake recipe for the cake and frosting and I loved how both turned out. 
I think one day soon I'll make the regular recipe, without the ice cream, to see how I like it.
As a chocolate ice cream cake, though, it was delicious!

Here's the recipe for the cake and frosting, both from the Betty Crocker Cook Book:

Chocolate Layer Cake

  
  • 2 ¼ cups all-purpose flour or 2 1/2 cups cake flour
    • 1⅔ cups sugar
    • ⅔ cups unsweetened baking cocoa
    •  1¼ tsp baking soda
    • 1 tsp salt
    •  ¼ tsp baking powder
    • 1¼ cups water
    • ¾ cup butter, softened
    • 2 eggs 1 tsp vanilla


1. Preheat your oven at 350℉. Grease bottom and sides of 2 (8- or 9-inch) round pans., 3 (8-inch) round pans, or 13×9-inch pan with shortening. Then lightly flour.
2. In a large bowl, beat all ingredients together, except frosting, with electric mixer on low speed for 30 sec., scraping the bowl constantly. Beat on high speed for 3 min., scraping bowl occasionally. Pour into pans.
3. Bake round pans for 30-35 min. or 13×9-inch pan for 40-45 min, or until toothpick inserted in center comes out clean. After removing the pans from the oven, let them cool for about 10 min. and then move the cakes onto a cooling rack and let them cool completely (takes about an hour.)
 


While you're waiting, make the frosting, it also needs to rest before you can use it.
 Fudge Frosting

  
  • 2 cups granulated sugar
    • 1 cup unsweetened baking cocoa
    • 1 cup milk
    • ½ cup butter, cut into pieces
    • ¼ cup light corn syrup
    • ¼ salt
    • 2 tsp vanilla
    • 2½ to 3 cups powdered sugar

1. In saucepan, mix granulated sugar and cocoa. Stir in milk, butter, corn syrup, and salt. Heat to boiling, stirring frequently. Boil for 3 min., stirring occasionally. Let it cool for 45 min.
2.  Beat in vanilla and gradually beat in powdered sugar until it reaches spreading consistency. (I only had to use
2½ cups of the powdered sugar)

After the cakes are cool and you've let the frosting rest and have beat in the vanilla powdered sugar you can start to assemble the cake.
If you're going to make an ice cream cake, take the ice cream out about 5 minutes before you start assembling.
All you have to do is place one cake on the platter you're going to use. Then add on the slightly melted ice cream (it needs to be slightly melted so that you can spread it on the cake.) Then place the other cake on top and add the frosting. 
Place it in the freezer until you are ready to serve. Try to put the finished product in the freezer for at least ½ an hour just so the ice cream can become firm. 


And tada!



We had extras of this cake and I just put it back in the freezer and it surprised me when I cut into the next day and the cake was still nice and soft! (I had feared it would freeze or something!)

Happy Baking!

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