Black Forest Ice Cream Cake
A nice ice cream cake recipe to try ~
- 1 quart vanilla or burgundy cherry ice cream, softened
- 1 3/4 cups unsifted all-purpose flour
- 2 cups granulated sugar
- 34 cup Hershey's cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong black coffee
- 1 cup buttermilk or sour milk*
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 cups whipped cream
- 1 cup cherry pie filling
Firmly pack ice cream into a foil-lined 9-inch round cake pan. Cover; freeze about 2 hours.
Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla extract. Beat on medium speed for 2 minutes (batter will be thin). Pour batter into prepared cake pans. Bake for 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely.
Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second layer cake, top side up over ice cream layer. Gently spread whipped cream on
top and sides of cake. With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake.
Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving. The ice cream cake recipe is ready to serve...enjoy the ice cream !