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Posts Tagged ‘chocolate’

Disclaimer – I forgot to take a picture of the cake after we cut it! ARGH!  It was beautiful, though, with lots of delicious layers!

I made my own birthday cake this year! Several years ago we had an ice cream cake from Marble Slab Creamery for my birthday and it was delicous.  My favorite flavor of theirs is sweet cream so we had a sweet cream and raspberry cake made.  Even my picky family raved about that cake.   I have been thinking about the cake lately, so I decided that I would try to make one for myself.  I used a recipe from Food Network for a guide, changing it just a little.

Here are most of the ingredients I used.  Vanilla ice cream, chocolate cake, chocolate sandwich cookies, magic shell, raspberries and whipped cream.  I didn’t even use the chocolate ice cream.  My husband and I ate that after the cake was gone.  Shame, shame on us!

The first thing I did was make a chocolate cake using a cake mix.  I followed the directions on the package, except I used leftover coffee instead of water.  I think it adds a little deeper flavor.  I made the cake in a round cake pan.  It needs to be set aside to COMPLETELY COOL! If you try to put the ice cream cake together without cooling the cake you will be in trouble!

While the cake cooled, I crunched up the cookies.  A big plastic ziploc bag and a rolling pin work great for this step.

When the cake has completely cooled you can assemble the ice cream cake.  Also, you will need a springform pan.  I guess you could make it in a different pan, but the springform worked so well for getting the cake out when it was totally frozen.   First mix about half of the cookie crumbles with about half of the chocolate shell.  Stir it around until its mixed in together.  Now is a good time to use the spoon or fork to crunch up the cookies more if you have big chunks of cookies.

The magic shell stuff is very liquidy! I didn’t expect that and I did make a mess of it when I poured it into my crumbs.  Woops!   The step is making the bottom layer which is the r/shell crust.   Press the moistened crumbs into the springform pan.  Make sure you press them tightly to get a good base for the rest of your cake.

The next thing I did was put some frozen raspberries on the cookie crumb layer.  I did quite a few because I love the floral flavor of raspberries!  I think this cake would be much too sweet if you didn’t have a nice tartness from some form of fruit.

Then, it was time for the first layer of ice cream.   The ice cream will be much easier to spread if it’s thawed out quite a bit.   I found that it worked well to put big dollops onto the cake and then spread them all around.  Really pack it down.  The flatter you can get it the better, in my opinion.

After this, it was time to put the cake into the freezer and let it freeze up for a while.   I made sure to cover it with plastic wrap so that it wouldn’t absorb any funky freezer smells. At this point, I went out to meet one of my best friends for lunch.  We had fried green beans at one of my favorite places.  I LOVE friend green beans!

Later, after I had returned from lunch, I finished the assembly part of the cake.  I pulled it out of the freezer and put the chocolate cake I had made earlier on top of the ice cream layer.   I had to cut my cake layer in half because it would have been too thick otherwise. It’s okay if it looks crooked and uneven. You’re going to cover it up anyway.

I really had to smash the cake down to make sure that I would have room for more layers.  Next, I added another layer of cookie crumbs and chocolate shell. Just mix up the rest of your shell and crumbs and then smash it down on top of the cake.  I followed that with more raspberries.

Finally, another ice cream layer.  See how I totally ran out of room on the top?  So many layers of goodness!  More plastic wrap and then it’s back into the freezer.  I would let it freeze for at least two to three hours.  Overnight would probably be best.  Don’t be like me, and try to make it on the same day you are serving it!  Too stressful!

After it has frozen together well and at least two hours or so before you need to serve it, you can make your whipped cream frosting.  I used about half of a large cream container and whipped it up with the hand beater.  It made plenty of whipped cream.  Oh yes, I also sweetened the cream with a little splenda because I didn’t have any sugar.  I popped the cake out of the springform pan and spread the whipped cream all over the sides and top, smoothing it as much as I could.  Then, I used a large bag with a hole cut on one side to pip large dollops around the top.

The final touch was adding some colorful sprinkles.  Then, I popped the cake back into the freezer to allow the cream to set for about fifteen or twenty minutes.  When the cream was hard, I draped the cake in plastic wrap and put it back into the freezer for about an hour or two.

This was right before we cut into it.  My family really enjoyed it.  It was really sweet and over the top!  This is one of those recipes that you could make so interesting by changing up the cake, cookies and ice cream.  I’m thinking a peanut butter, chocolate, devil’s food combo would be awesome. You could chop up peanut butter cup candies and make a crust with Nutter Butters or pretzels.  Yum!

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