1 quart golden vanilla ice cream softened, or burgundy cherry ice cream
1 3/4 cups unsifted all purpose flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk; or sour milk
1 /2 cup vegetable oil
1 teaspoon vanilla
3 cups whipping cream
1 cup cherry pie filling
Firmly pack ice cream into a foil-lined 9 inch round cake pan. Cover and freeze 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 2 minutes. Batter will be thin. Pour batter into greased and floured 9 inch round cake pans. Bake at 350 degrees for 30-35 minutes or until cake tester comes out clean. Cool 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 topside 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 at least one hour before serving.
Subscribe to:
Post Comments (Atom)
-
2 cup sugar 1 cup buttermilk 2 tablespoon light corn syrup 1 teaspoon soda 1/4 peanut butter 1 teaspoon vanilla Pinch salt...
-
ingredients 1 egg 1 tbsp. water 2 tbsp. granulated sugar 1 tbsp. all-purpose flour 1/4 tsp. ground cinnamon 2 large Granny Smith apples, pee...
-
Another good reason to have to buy baby food!!! 1 packet yellow cake mix 1 small vanilla instant pudding 2 strained apricots with t...
No comments:
Post a Comment