Chocolate Black Walnut Ice Cream Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• * In addition to the ingredients above, you will need 1 12 x 9-inch aluminum lasagna pan and plastic seran wrap.
• ** Although crushed walnuts, chocolate chunks, and assorted candies are listed as ingredients, this part is up to your discretion and your artistic expertise.
• Shape the aluminum lasagna pan into a cone that will fit the amount of ice cream necessary for this mountain cake. You will probably need to do some cutting and I admit to using duct tape on the outside to seal it. Be careful you don't cut yourself!
• Cover the inside of the pan with plastic seran wrap for easy cake removal.
• Spoon about 1/2 of the ice cream into a bowl, using a pastry cutter mash it up with about 2 Tablespoons milk to a thick milkshake-like consistency. Repeat. Pour the "batter" into your cone shaped cake pan, lodge safely in freezer.
• Mash up the Oreos, and pat onto the open end of your cake (this is the base of the mountain).
• Allow for the cake to freeze at least 1 hour, and I wouldn't recommend more than 6-8.
• When the cake is ready to be served, whip the cream.
• Put the cake on a platter, pour the cream on the "peak." Sprinkle mountain peak with chocolate chunks and crushed walnuts.
• Place gummy candies artistically around mountain- serve!
• **Optional: for some extra pizazz, use a warm egg shell half, fill it with about 1 tablespoon of brandy, and place on the peak of the cake. Light it for a FLAMING mountain ice cream cake.
• ***I posted this recipe as gluten-free, which is incorrect because of the oreos, and I apologize. For a gluten free version, you could substitute with crunched up sweetened rice cakes, or you could just leave out that part completely. Sorry for the inconvenience -- I'm not sure how to change that mistake.

Steps:

• Preheat oven to 325.
• Grease and flour a 10-inch square pan or a 10-inch fluted tube pan; set aside.
• In a small bowl stir together the nuts and 2 T flour, set aside.
• In a very large bowl stir granulated sugar, butter, and brown sugar until combined.
• Using a wooden spoon, beat in eggs one at a time.
• Stir in the 2 T rum or milk and vanilla.
• In a medium bowl stir together the flour, the chocolate or carob powder, baking powder, and salt.
• Stir flour mixture into egg mixture with a wooden spoon.
• Gradually stir in milk.
• Fold in the nut mixture.
• Pour batter into the prepared pan.
• Bake for 65 minutes or until toothpick inserted near center comes out clean.
• Let cool in pan on a wire rack for 10 minutes.
• Remove from pan.
• Let stand for 1 hour.
• Drizzle with Glaze, if desired.
• Cool completely.
• To make Glaze: In a small bowl combine 1 1/3 C sifted powdered sugar; 2 T butter, melted; and 1 T rum or milk.
• Next, stir in 1 T whipping cream or milk.
• If necessary, add additional milk or cream, 1 t at a time, until it reaches drizzling consistency.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
• Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

Steps:

• Mix cake mix with water, oil and eggs according to package.
• Bake at 350 in a 13x9 pan as package directs.
• Cool cake completely and cut into thirds.
• Lay a sheet of plastic wrap on top of a piece of aluminum foil.
• Place one third of cooled cake on sheet of pastic/foil wrap.
• Spread with softened Black Walnut ice cream. Top with another piece of cake and repeat with ice cream. Place last section of cake on top.
• Wrap well in plastic wrap & foil and freeze several hours or overnight.
• To serve, remove from freezer a few minutes before slicing.