How to Bake a Minty Chocolate Ice Cream Cake

One of the best desserts in summertime (or any time in the year) is the ice cream cake.

This is a double layered chocolate cake with chocolate chip mint ice cream between the layers, it is then topped with vanilla buttercream. Chilled.

Difficulty: Moderate

Instructions

Things You'll Need:

• (For the Cake Layer)
• 2 cups sugar
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup milk
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon real vanilla extract
• 1 cup hot water
• (For the Ice Cream Layer)
• - - Prepare 2 times the following ingredients, each for 1 cake layer - -
• 2 gallons high quality mint chocolate chip ice cream
• (For the Buttercream Frosting)
• 1/2 cup shortening
• 1/2 cup butter
• 2 teaspoons real vanilla extract
• 5-1/3 cups Confectioner's sugar
• 4 tablespoons milk

1. Please read the "For the Ice Cream Ingredients" in the "Things You'll Need" list. The amount is for one ice cream cake layer. You'll need to make two cake layers, so double the amount called for on the list.

2. Grease a 10" x 15" cake pan with cooking spray. Line a layer of parchment paper at the pan bottom. Make sure to leave some parchment overhanging the pan edges. Set aside.

3. Preheat oven to 350 degrees F.

4. Blend well together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl.

5. Whisk together 2 whole eggs, buttermilk, milk, real vanilla extract, and vegetable oil.

6. Pour the egg-buttermilk mixture into flour mixture (made in Step 4) and whisk until well combined.

7. Pour hot water (not to boiling point) over batter. Stir until very smooth; no lumps. Pour the smooth batter into greased cake pan.

8. Bake batter in 350 degrees F oven for about 24 - 28 minutes or until a toothpick inserted into the center comes out clean, or cake surface springs back after being pressed lightly.

9. Cool cake in pan for 15 minutes. Then transfer cake with the layered parchment paper to a wire rack. Let cool completely. Keep the parchment paper between the cake and wire rack while cooling.

10. Repeat Steps 2 to 9 (except Step 3; omit the oven preheat) for your second cake layer.

11. Once the two cake layers are cool to the touch - - to help cake from breaking, use the parchment paper to transfer one cake layer to a large cake board or platter.

12. Top cake with a layer of mint chocolate chip ice cream layer. Place the other cake layer on top the ice cream. Do not press ice cream and cake layers.

13. Freeze for 2 hours or more. The mint chocolate ice cream cake should be firm and cold before serving.

14. Make the buttercream frosting when the cake is almost done chilling.
    
    Use mixer to cream butter and shortening on high speed, 3 minutes.
    
    Use medium speed and add vanilla extract. Add sugar, one cup at a time and slowly, beat well for each cup of sugar. Frequently scrape bottom and sides of mixing bowl.
    
    Add milk and mix 5 minutes on high speed.

15. Spread frosting on chilled mint chocolate ice cream cake. Slice and serve.
    
    Yields 1 large ice cream cake, 25-28 servings. Leftover cake can be refrozen repeatedly, it will keep tender, moist and flavorful.

Tips & Warnings

• This cake can be refrozen repeatedly, it will keep tender, moist and flavorful.

Resources

• A Version by Nigella Lawson, the Food Network
• Rachael Ray's No Bake Ice Cream Cake
• Betty Crocker's Melt-In-Your-Mouth Cocoa Ice Cream Cake

[veryirie]

on 6/17/2009 This looks and sounds so decadent; thanks for sharing! :)