Read Online 30 Delicious Ice Cream Cake Recipes by Lori Burke - Free Book Online Page B
Authors: Lori Burke
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freezer wrap. Double wrap the pan with tin foil. Freeze for 2 hours.
Preheat the oven to 350° F.
Line the bottom of two 9 inch baking pans with parchment paper. Lightly spray the parchment paper with cooking spray.
In a large bowl combine the baking powder, baking soda, cocoa, flour, sugar and salt. Stir the dry ingredients to mix them together.
To the dry ingredients add the buttermilk, coffee, eggs, oil, and vanilla extract.
Beat the mixture with an electric mixer on medium speed for 2 minutes. Expect to see a thin batter.
Divide the batter between the two cake pans.
Bake in the preheated oven for 30 to 35 minutes. A cake tester or toothpick inserted into the center of the cakes should come out clean.
Cool the cakes in the pans for 15 minutes.
Remove the cakes from the pans and cool them on a wire rack.
Put one cake layer upside down on a platter.
Take the pan with the frozen ice cream and pull the ice cream out with the plastic wrap. Place it on a plate and remove the plastic wrap.
Slide the ice cream layer from the plate to the top of the first layer of cake. Center the ice cream layer on the cake.
Evenly spread half of the hot fudge topping over the ice cream.
Place the second cake layer, top side up, over the ice cream layer.
Frost the top and sides of the cake with whipped cream.
Pour the cherry pie filling on top of the cake in the center.
Slice the cherries in two and place them around the edge of the cake in a ring around the cherry pie filling.
Wrap the cake in heavy duty plastic freezer wrap. Use toothpicks in the top and sides of the cake to prevent the bag from touching the cake. Double wrap in tin foil.
Freeze the cake for at least 1 hour before serving.
If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
Butter Brownie Brickle Ice Cream Cake
Servings: 12
Ingredients
1/2 gallon premium or super-premium Butter Brickle ice cream
1 box fudge brownie mix (24 ounces) prepared as directed
Two (8 ounce) packages Hershey's® Baking Pieces, Heath® Bits 'o Brickle Toffee Bits
1 cup Pecans
1 1/2 cups Caramel ice cream topping
1 1/2 cups Chocolate ice cream topping
Whipped Cream (optional)
Directions
Preheat the oven to the temperature indicated on the brownie mix box.
Line the bottom of two 9 inch baking pans with parchment paper. Lightly spray the parchment paper with cooking spray. Separately prepare the bottom of a 9 inch springform pan the same way.
Prepare the brownie mix according to directions.
Divide the brownie batter between the two 9 inch cake pans.
Bake 30 to 35 minutes or until a wooden toothpick or cake tester inserted in the brownies comes out clean.
Cool the brownies in the pans for 15 minutes.
Turn the brownies out on a cooling rack. Remove any parchment paper.
Cool both layers until completely cool.
Place 1 brownie layer in the bottom of the prepared springform pan.
Pour in 1 cup of the caramel topping and spread evenly with a spatula.
Wrap the pan in heavy duty plastic freezer wrap. Double wrap with tin foil. Place the pan in the freezer for 1/2 hour.
Take the Butter Brickle ice cream out of the freezer and let it soften at room temperature. You want it to soften, not melt.
Take the cake pan out of the freezer.
Scoop 1/2 of the ice cream over the cake and smooth it with a spatula. Return the remaining ice cream to the freezer.
Sprinkle 1 cup of the toffee bits over the ice cream.
Pour 1 cup of the chocolate topping over the ice cream.
Wrap the pan in heavy duty plastic freezer wrap. Double wrap with tin foil. Place the cake pan in the freezer for 1 hour.
Take the remaining Butter Brickle ice cream out of the freezer and let it soften at room temperature.
Take the cake out of the freezer.
Place the second brownie cake on top of the frozen cake.
Spread the
Preheat the oven to 350° F.
Line the bottom of two 9 inch baking pans with parchment paper. Lightly spray the parchment paper with cooking spray.
In a large bowl combine the baking powder, baking soda, cocoa, flour, sugar and salt. Stir the dry ingredients to mix them together.
To the dry ingredients add the buttermilk, coffee, eggs, oil, and vanilla extract.
Beat the mixture with an electric mixer on medium speed for 2 minutes. Expect to see a thin batter.
Divide the batter between the two cake pans.
Bake in the preheated oven for 30 to 35 minutes. A cake tester or toothpick inserted into the center of the cakes should come out clean.
Cool the cakes in the pans for 15 minutes.
Remove the cakes from the pans and cool them on a wire rack.
Put one cake layer upside down on a platter.
Take the pan with the frozen ice cream and pull the ice cream out with the plastic wrap. Place it on a plate and remove the plastic wrap.
Slide the ice cream layer from the plate to the top of the first layer of cake. Center the ice cream layer on the cake.
Evenly spread half of the hot fudge topping over the ice cream.
Place the second cake layer, top side up, over the ice cream layer.
Frost the top and sides of the cake with whipped cream.
Pour the cherry pie filling on top of the cake in the center.
Slice the cherries in two and place them around the edge of the cake in a ring around the cherry pie filling.
Wrap the cake in heavy duty plastic freezer wrap. Use toothpicks in the top and sides of the cake to prevent the bag from touching the cake. Double wrap in tin foil.
Freeze the cake for at least 1 hour before serving.
If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
Butter Brownie Brickle Ice Cream Cake
Servings: 12
Ingredients
1/2 gallon premium or super-premium Butter Brickle ice cream
1 box fudge brownie mix (24 ounces) prepared as directed
Two (8 ounce) packages Hershey's® Baking Pieces, Heath® Bits 'o Brickle Toffee Bits
1 cup Pecans
1 1/2 cups Caramel ice cream topping
1 1/2 cups Chocolate ice cream topping
Whipped Cream (optional)
Directions
Preheat the oven to the temperature indicated on the brownie mix box.
Line the bottom of two 9 inch baking pans with parchment paper. Lightly spray the parchment paper with cooking spray. Separately prepare the bottom of a 9 inch springform pan the same way.
Prepare the brownie mix according to directions.
Divide the brownie batter between the two 9 inch cake pans.
Bake 30 to 35 minutes or until a wooden toothpick or cake tester inserted in the brownies comes out clean.
Cool the brownies in the pans for 15 minutes.
Turn the brownies out on a cooling rack. Remove any parchment paper.
Cool both layers until completely cool.
Place 1 brownie layer in the bottom of the prepared springform pan.
Pour in 1 cup of the caramel topping and spread evenly with a spatula.
Wrap the pan in heavy duty plastic freezer wrap. Double wrap with tin foil. Place the pan in the freezer for 1/2 hour.
Take the Butter Brickle ice cream out of the freezer and let it soften at room temperature. You want it to soften, not melt.
Take the cake pan out of the freezer.
Scoop 1/2 of the ice cream over the cake and smooth it with a spatula. Return the remaining ice cream to the freezer.
Sprinkle 1 cup of the toffee bits over the ice cream.
Pour 1 cup of the chocolate topping over the ice cream.
Wrap the pan in heavy duty plastic freezer wrap. Double wrap with tin foil. Place the cake pan in the freezer for 1 hour.
Take the remaining Butter Brickle ice cream out of the freezer and let it soften at room temperature.
Take the cake out of the freezer.
Place the second brownie cake on top of the frozen cake.
Spread the
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