Chocolate Ice Cream Cake

Chocolate Ice Cream Cake

(I talked about this recipe here)

for the cake layers:
2 cups all-purpose flour
1 3/4 cup granulated sugar
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 teaspoon baking soda
2 large eggs
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 cup buttermilk
1 cup brewed coffee

for the ice cream layer:
1/2 gallon ice cream, any flavor (mint chocolate chip is pictured)

for the frosting:
1/2 cup butter, softened
1 pound confectioner's sugar
1/2 teaspoon vanilla
3 tablespoons heavy cream (or milk), as needed

to make the ice cream layer:
Soften the ice cream just until it's easy to scoop.
Line a 9-inch round cake pan with plastic wrap.
Scoop the ice cream into the cake pan, spreading it into an even layer.
Freeze until very firm - 6-8 hours.
Remove ice cream and plastic wrap from pan and store in freezer - make sure the ice cream is wrapped well.

to make the cake layers:
Preheat oven to 350.
Combine all ingredients in a large bowl.
Beat with a mixer until smooth - batter will be slightly runny.
Pour batter into 2 9-inch round pans coated with cooking spray.
Bake at 350 for 35 minutes, or until a toothpick inserted in the center comes out clean.
Use a spatula to carefully remove cakes from pans once cooled.

to make the frosting:
Beat butter and powdered sugar on low speed with an electric mixer until thoroughly combined.
Add cream or milk 1 tablespoon at a time, until you reach a good spreading consistency.
Stir in vanilla.

to assemble the cake:
Place one cake layer on a serving platter or cake plate.
Carefully place ice cream layer on top of cake layer.
Place second cake layer on top of ice cream layer:
Freeze the assembled cake for at least an hour before frosting.
After the cake is frozen, use a rubber spatula and a butter knife to spread the frosting evenly around the cake.
Freeze the cake until serving.

makes 12 servings
adapted from: Baking Bites (cake recipe from Elisabeth's mom)