Friday, February 17, 2012

Black Cherry Ice Cream Cake

This is so delicious that I prefer it to regular cake any day. The frozen cake holds together so well that there are no crumbs and yet it is soft. It cuts so easy! This cake that I made tasted just like an ice cream sandwich and was very delicious with homemade frosting. I am all about easy too - so here is the recipe I threw together for Valentine's day!

You can try different variations of this such as vanilla cake mix and strawberry or peach ice cream. Try a cool whip/jello frosting with fresh strawberries or peaches swirled in. Perfect for spring or summer!

Also, try cake mix cookies and spread the ice cream in the middle to make yummy ice cream sandwiches. You can roll the sides in nuts or sprinkles then freeze.

Black Cherry Ice Cream Cake

  • 1 box of devil's food cake mix (eggs, water and oil)
  • 1/2 cup sour cream
  • 1 tub of black cherry ice cream

Sour Cream Frosting
  • 2 cups powdered sugar
  • 1/2 cup dairy sour cream
  • 1 Tbsp butter
  • 1 cup melted chocolate chips
  • 1 tsp vanilla
  • Milk
Prepare cake mix according to directions on box and bake following the directions for (2) 8 inch round cake pans. Add the sour cream which I recommend for softness and flavor! Grease your cake pans and dust with flour before pouring in batter. Once both cakes are cool, take a large butchers knife and slice lengthwise through the center. You should have four layers of cake when you are done slicing.

A 4 layer cake can be a challenge to work with, so I recommend a sandwich cake (2 layers). (You can take the remaining layers and crumble them up then pat them down into mini Ramekin dishes for mini ice cream cakes. See above.) Also, if your cake is too moist and seems to be falling apart or the ice cream is melting faster than you can work with, it's fine to build the cake inside the cake pan and serve it from the cake pan. You can guarantee it will hold it's form.

Take your bottom layer and lay flat on a plate (it needs to be able to fit back in your freezer). Take softened ice cream and spread a nice thick layer over the first layer of cake. Then continue with other layers and top with last layer of cake. The top layer needs to be an actual top of one of your baked cakes. The other top layer of cake needs to be leveled on top in order to work as a layer in between your cake. Otherwise it will have a mound on top and the next layer will slide off.

Place in the freezer and freeze for about 45 minutes. In the meantime prepare your frosting. In small bowl combine powdered sugar, sour cream and butter. Blend until light and fluffy. Blend in chocolate and vanilla on low speed. Add milk 1 tsp at a time until right consistency.

Remove frozen cake and frost. (I like to take a large cookie cutter and place on top of the cake and fill with ice cream. Then I remove the cutter right before serving and it looks amazing as the ice cream holds it's form.) Place back in freezer and freeze for 4-6 hours. Enjoy!

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