A couple of weeks ago, it was my friend's birthday. I had mentioned an ice cream cake that I made for him and since I went on vacation, I promptly forgot about posting it. But, now that I'm back to the grind, I am remember all those little things I procrastinated with...I'm really good at procrastination I've discovered. Anyway, here's the ice cream cake!
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 ounce unsweetened chocolate, melted
2 tablespoons butter, melted
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350 degrees and spray a small 6 inch cake pan with non-stick cooking spray (you may use a larger cake pan for a larger cake, but double the recipe).
In a medium bowl, combine the flour, sugar, salt, and baking soda. In another large bowl, combine the buttermilk, oil, and egg. Add the chocolate, vanilla, and butter to the buttermilk mixture. Combine well. Then add the flour mixture. Mix well. Bake for about 25 minutes, or until a inserted toothpick comes out clean.
Cool completely and then slice in half horizontally so the cake is in two layers. Set aside.
about 2 cups mint chocolate chip ice cream, soften at room temperature for about 30 minutes
After the cake has finished baking, remove the cake from the pan and allow to cool. Line the pan with waxed paper. Scoop the ice cream into the pan and using a spatula, press the ice cream into all corners and even the top. Cover with plastic wrap and then aluminum foil and freeze for at least 4 hours (overnight is ideal).
1 tub of whipped topping, softened
mini chocolate chips for decoration
Remove the ice cream from the freezer and pan. Sandwich the ice cream between the two cake layers. Using a spatula, even the sides in case some of the ice cream hangs over the edges.
Cover the entire cake with the whipped topping and decorate with the chocolate chips. Return to the freezer for another 4 hours. To cut, remove from freezer about 15-20 minutes before serving.