A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Black Forest Ice Cream Cake
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- #46806
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 quart vanilla ice cream or cherry ice cream, softened
1 3/4 cup unsifted all purpose flour
2 cups sugar
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed black coffee
1 cup buttermilk or sour milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 cups whipping cream
1 cup cherry pie filling
directions
Firmly pack ice cream into a foil-lined 9" round cake pan. Cover and freeze for about 2 hours.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla. Beat on medium speed for 2 minutes. Batter will be thin.
Pour batter into greased and floured 9" round cake pans. Bake at 350 degrees F for 30-35 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 cake layer top side up over ice cream layer. Gently spread whipped cream on top and sides of cake.
With decorator's tube or spoon, make border of whipped cream around edge of top layer of cake. Fill center with cherry pie filling.
Cover and freeze for at least one hour before serving.
NOTE: To sour milk, use 1 Tb. vinegar and enough milk to equal 1 cup.
added by
lacocina
nutrition data
Nutritional data has not been calculated yet.
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