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Chocolate Ice Cream Cake




Source of Recipe


The Pastry Shop


List of Ingredients




� 2 eggs, separated
� 1-1/2 cups sugar, divided
� 1-1/4 cups all-purpose flour
� 1/2 cup HERSHEY'S Cocoa
� 3/4 teaspoon baking soda
� 1/2 teaspoon salt
� 1/2 cup vegetable oil
� 1 cup buttermilk or sour milk*
� ICE CREAM LAYERS (recipe follows)
� 3/4 cup sweetened whipped cream or non-dairy whipped topping
� 1/2 cup fresh fruit, sliced
� CHOCOLATE CREAM ROSETTES (recipe follows, optional)


Recipe



Heat oven to 350�F. Grease and flour three 9-inch round baking pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)

In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1-2/3 cups batter into each prepared pan.

Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely.

Wrap each layer separately in foil; freeze several hours or several days in advance of serving. Prepare ICE CREAM LAYERS. Remove cake and ICE CREAM LAYERS from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on CHOCOLATE ROSETTES, if desired. 10 to 12 servings.

ICE CREAM LAYERS: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.

CHOCOLATE CREAM ROSETTES: In small mixer bowl, stir together 1/4 cup sugar and 2 tablespoons HERSHEY'S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.