Ice Cream Cake

Ice Cream Cake I made a chocolate sponge cake from Devil’s Food cake mix which came out better than I expected. I use cookie & cream ice cream for the filling and homemade whipped cream for the frosting. You may use thawed Cool Whip for this cake for convenience. The chocolate sponge cake is quite mild. So I added chocolate ganache for drizzling when serving. I recommend using brownie mix for an extra rich chocolate flavor. If using brownie mix, just bake according to the box’s directions and bake it in 2 cake pans (round or squares). The cake should make of an oil base recipe so it will stay tender when freezing. Leave the cake out for 15-30 minutes before serving so that the cake and the ice cream layers are soft and easy to eat. Ingredients: Chocolate sponge cake 1 box (15.25 oz.) Devil’s Food Cake Mix, sifted 6 large eggs, separated ½ cup flavorless oil ½ cup warm milk ¼ tsp cream of tartar for meringue Whipped cream frosting: 2 cups heavy whipping cream ¼ cup powdered sugar 1 tsp vanilla extract Chocolate ganache: 1 cup semi-sweet/dark chocolate ½ cup heavy cream 1 tsp shortening or oil, optional Method: 1. In a mixing bowl, combine egg yolks, oil, and warm milk together until blended. 2. Sift the chocolate cake mix into the egg yolk mixture, and stir well to combine. 3. In an electric mixer with a whisk attachment, whisk the egg whites and cream of tartar until frothy. 4. Add vanilla and continue to whisk until it reaches the medium peak stage. (You can add 1/4 cup sugar to this step if wanted.) 5. Continue adding the remaining powder sugar 2 more times while whisking until reach the medium peak stage. 6. Fold the meringue into the cake batter in 3 batches until no white streaks appear. Do it gently. 7. Pour the cake batter into a large sheet pan or 2 regular sizes (jelly roll pans) lined with parchment paper. Spread out the batter evenly. 8. Bake at 350 deg F. for 18-20 minutes or until the cake spring back when touched. 9. Pull the cake out of the pan by grabbing the corners of the parchment paper and sliding it out. Let cool completely on a wire rack. 10. Cut the cake in half to make two layers. Keep them in the freezer while thawing the ice cream for about 30 minutes. 11. Assemble the cake by laying one layer of the chocolate cake on a rectangular cake board. Spread the softened ice cream on the cake evenly and top with another layer of chocolate cake. Freeze for 2-3 hours before frosting. 12. While the cake is in the freezer, whip the heavy whipping cream with powdered sugar and vanilla until stiff. 13. Frost the cake with the whipped cream mostly on top since the cake will be trimmed on all sides later. Spread evenly and sprinkle with rainbow sprinkles. You can pipe out the whipped cream and decorate as desired. 14. Freeze the cake until solid about 6 hours before trimming and cut into squares. Keep the squares in a freezer-proof container and keep them in the freezer until ready to serve. 15. Melt the chocolate with the cream in the microwave for 30 seconds and stir until melted. Add another 10-15 seconds if needed. Then stir in shortening/oil and stir until smooth. This will help thin the ganache for easy pouring and also add shine to the ganache. 16. Drizzle the ganache on a piece of ice cream cake when serving.