TURKEY HILL ICE CREAM CAKE
This recipe is unusual because the ice cream is an ingredient in the cake batter. When we lived in the Valley Forge area of Pennsylvania, there was a dairy, called Turkey Hill, that made the *best* ice cream. Though I live far from there now, I'm still on their mailing list and just received their 2007 calendar which has one recipe for each month. January's cake sounds rich and positively scrumptious! I am sure you could use your favorite brand & flavor if you are not blessed with a Turkey Hill store on the corner. It doesn't say, but I would think you would want to keep any leftovers refrigerated. 12/29/2006 - This turned out to be a rich cake with a delightful topping that is not overly sweet. The possibilities are endless if you vary the flavor of ice cream and ice cream topping (think butter pecan w/butterscotch, chocolate w/fudge, etc.).
Provided by Kats Mom
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease the bottom of a 13" x 9" pan.
- Heat butter until melted and then remove from heat.
- Add ice cream, eggs, flour, sugar, baking powder, salt, heavy cream and canola oil then beat until smooth.
- Pour into prepared pan and bake for 30-35 minutes.
- Combine nuts, topping and sour cream then pour over warm cake.
Nutrition Facts : Calories 376.6, Fat 20.1, SaturatedFat 8.3, Cholesterol 66.7, Sodium 347.1, Carbohydrate 45.9, Fiber 1.3, Sugar 17.1, Protein 5.2
EASY INCREDIBLE ICE CREAM CAKE
Perfect for summer parties or birthdays any month of the year, this simple ice cream cake is better and less expensive than any store-bought version! Layers of moist cake, crunchy cookies, rich ice cream, and a smooth, buttery-like icing deliver sweet perfection in every bite.
Provided by NicoleMcmom
Time 5h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
- Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
- While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
- Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
- Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
- Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
- Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
- Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.
Nutrition Facts : Calories 818.1 calories, Carbohydrate 85.7 g, Cholesterol 146.7 mg, Fat 50.8 g, Fiber 1.7 g, Protein 9.5 g, SaturatedFat 23.4 g, Sodium 443.4 mg, Sugar 67.9 g
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