Recipe: Double Chocolate Ice Cream Cake

By Nancy Caivano

Double Chocolate Ice Cream Cake

Makes 1 cake

For double chocolate cake:
Cooking Spray
1 stick unsalted butter, softened
1/2 cup shortening
2 cups sugar
6 eggs
2 tbsp vanilla
3 cups all purpose flour
1/2 tsp salt
1/4 tsp baking soda
8 oz sour cream
1 10 oz. pkg. semi-sweet chocolate chips
1 10 oz. pkg. German chocolate (like Lindt or Bakers), melted

For ice cream cake:
1 qt vanilla ice cream, softened
1 pt chocolate ice cream, softened
2 cups heavy cream
1/2 cup powdered sugar
1/4 cup amaretto
1/2 cup toasted, slivered almonds

Method:
To make cake:
Heat oven to 325° F. Spray a 10" tube pan well with cooking spray.

Blend butter and shortening; add sugar and beat ("cream") until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Sift flour, salt and soda. Add alternately with sour cream to mixture, beginning and ending with dry ingredients.

Stir in chocolate chips and melted chocolate; blend well. Spoon into prepared pan. Bake 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes, then cool completely on wire rack.

To assemble ice cream cake: Remove cake from pan, then split cake into 4 layers horizontally with a sharp knife. Place bottom layer on serving plate and spread with half of vanilla ice cream; freeze. Add second layer and spread with chocolate ice cream; freeze. Repeat with 3rd layer and remaining vanilla ice cream. Place 4th layer cut side down on top of cake. Cover and freeze cake several hours or overnight.

Beat heavy cream until foamy; gradually add powdered sugar and amaretto, beating until stiff peaks form. Frost sides and top of cake. Sprinkle with almonds.

Note:
You can change the ice cream flavors to your preference. Some variations for the whipped cream, would be to replace the amaretto with Gran Marnier, and the toasted almonds with orange sections; or replace the amaretto with Kahlua, and the toasted almonds with chocolate covered coffee beans.