Ice Cream Cake
Ingredients
The cake
-
1
cup
unbleached all-purpose flour
-
7/8
cup
granulated sugar
-
1/3
cup
Dutch process cocoa powder
-
½
tsp
baking soda
-
½
tsp
salt
-
¾
cup
sour cream
-
1/3
cup
vegetable oil or canola oil
-
1
large
egg
-
2
tsp
vanilla extract
Fudge and ice cream
-
1
jar (10 oz)
thick fudge sauce
-
48
oz
strawberry ice cream or cookies and cream ice cream
Whipped cream topping
-
2
cups
heavy cream
-
3
Tbsp
granulated sugar
-
1
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F and prepare a springform pan with foil and non-stick spray.
- Whisk together the dry ingredients for the cake in a bowl.
- Add the wet ingredients and mix until well combined.
- Pour the batter into the prepared pan and bake for about 25 to 30 minutes until a toothpick comes out clean.
- Let the cake cool completely on a wire rack for about 2 hours.
- Spread fudge sauce over the cooled cake and freeze for 1 hour.
- Spoon softened ice cream over the fudge layer, press down, and freeze for 2 hours until firm.
- Remove the cake from the pan and prepare the whipped cream by whipping heavy cream, sugar, and vanilla until stiff peaks form.
- Spread the whipped cream over the top of the cake and freeze until firm.
- Cut into slices and serve quickly.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
40mg
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