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* Exported from MasterCook * Chocolate Mint Ice Cream Cake ala Doris Recipe By : Doris Guyer Serving Size : 25 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 2 packages Vanilla Betty Crocker Super Moist Cake Mix, 18.25 ounce each 10 drops green food coloring 12 ounces mini chocolate chips 3 teaspoons mint flavoring ... Ice Cream: 4 cans sweetened condensed milk 3 pints heavy whipping cream (not non-dairy whipped topping) 22 ounces Nesquik chocolate syrup ... Frosting: 24 ounces frozen whipped topping, thawed 1 container Smucker's Chocolate Sundae Syrup Ice Cream Topping, 20 ounces WARNING: Before attempting this ice cream cake, make certain you have a cake board large enough and strong enough to hold the cake when finished, AND that you have a freezer available that will hold the board, cake and ice cream when assembled. We used a Wilton's 14 x 14 inch cake pan to make this dessert and a 1/2-inch piece of plywood covered in newspapers (for padding) and heavy duty aluminum foil. I made certain the board and cake pan fit in the freezer we wanted to use for this effort. Obviously, if you down-size this recipe it will be easier to handle and freeze. We use this size pan when we make cakes for parties and other special occasion. This one happened to be for our grandson's 16th birthday. INSTRUCTIONS: Cake: Prepare a cake board that will hold the finished product. See WARNING above. Spray your cake pan. Cut a piece of parchment paper to fit the bottom of the pan. Place it in the pan and lightly spray it also. This is extremely important to do to get the cake cleanly out of the pan, especially large cakes. Prepare and bake cake mix according to package directions. As you are mixing the cake, add the food coloring, mint flavoring, and chocolate chips. When baked, cool slightly. Turn out on the prepared cake board. Cool thoroughly and set aside. Ice Cream: Line the same pan (or a pan of the same size) with heavy duty aluminum foil. Stir together the sweetened condensed milk the Nesquik chocolate syrup in a large bowl. Whip the whipping cream until it forms peaks. Fold the whipped cream into the milk and syrup mixture. Pour into the prepared pan. Freeze for 6 - 10 hours, or until firm. Note: After 6 hours, we decided to turn our freezer temperature to maximum and then let it there over night. The time will depend on how thick the ice cream layer is. I mention this so you allow enough time. Assembly and Frosting: When solid, remove ice cream from pan using the foil. Peel off the foil and place on top of the cake layer. If necessary trim off ice cream edges to even it up with the cake. Working quickly, frost the top and sides with whipped topping. Drizzle with Smucker's Chocolate Sauce just enough for decorative purposes. Return to freezer at least 2 hours before serving. Baked by Doris in July 2011. Contributed to the FareShare Gazette by Art; July 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - |
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