Wednesday, August 31, 2011

Minute to Win It (Ice Cream Cake)

I baked. Finally. It felt good. Amazing. The best freaking chocolate cake EVER.

Seriously. Try this cake. Not only is it AMAZING, it's simple!

One of the best parts is that you can pick whatever kind of cake and ice cream you want. I used chocolate cake and mint chocolate chip ice cream. The ice cream flavor isn't very prominent so it might need some help. In this case, I brainstormed a chocolate ganache. I was missing heavy cream, so the ganache was more of a delicious melted fudge with the addition of Andes mint chips. Then, I sprinkled some Andes mint chips around the top ring to jazz it up. Let me repeat. AMAZING.

My mom tried it with Starbucks coffee ice cream and chocolate cake. She said the chocolate in the cake overwhelmed the coffee flavor. I suggested using white cake with coffee ice cream. If you still want the chocolate flavor, add cocoa powder or melted chocolate chips to the batter.

I baked it for a bbq at the Lyon's Farm. It went over well. I'm going to stop gushing and explain how simple this is.

Ice Cream Cake
originally from Omnomicon

1 box of cake mix (pick a flavor)
1 pint of ice cream (pick another flavor)
3 eggs
1 cup of water

Preheat the oven to 350. Grease a tube or bundt pan. Dust it with cocoa powder. (This will keep the chocolate cake from looking white from flour.)

Mix everything together for 4 minutes. Pour into the pan and bake for 50 minutes.
Serve with frosting, ganache, icing, whipped cream, or plain. Your pick.

Chocolate Chip Icing
originally from cdkitchen

1 cup sugar
3 tablespoons butter
1/3 cup milk
6 ounces chocolate chips

Combine all ingredients except chocolate in saucepan over medium high heat. Stir constantly until melted. Bring to a boil for 1 minute, still stirring. Remove from heat. Add in chips and stir until completely melted. Spread on cooled cake.

*I used 3 oz. chocolate chips + 3 oz. Andes mint chips*

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