Banana Split Ice Cream Cake

Added by sweet anna's on January 11, 2010 in Desserts, Ice Cream,Special Occasion

 4.83 Mitt(s) | 6 Rating(s)

Soo good. Really. That’s all there is to it!

Oh, and don’t let the ‘cake’ part fool you … there’s no cake in this ‘cake’!

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• Prep Time 8 Hours
• Cook Time
• Difficulty Easy
• Servings 
• System US Metric

Ingredients

• 20 whole Oreo Cookies
• 4 Tablespoons Butter, Melted
• 4 whole Bananas
• 1 pint Strawberry Ice Cream
• 1 pint Vanilla Ice Cream
• 1 jar (about 16 Oz. Jar) Hot Fudge Sauce
• 1 container (16 Oz. Container) Frozen Sliced Sweetened Strawberries, Thawed And Drained
• Fresh Whipped Cream, For Serving
• Crushed Pineapple, For Serving

Preparation Instructions

Take out the strawberry ice cream to thaw. Place the Oreos in a gallon Ziploc bag and crush well with a rolling pin or small frying pan. Pour the melted butter into the Ziploc bag and mix it up. Press this crumb mixture into the bottom of a springform pan.

Slice the bananas into 1/2″ rounds and arrange in a single layer on top of the crust. (Use as many banana slices as needed to fill the layer.) Place the pan into the freezer for about 10 minutes.

Scoop the softened strawberry ice cream in small scoops on top of the frozen banana layer, smoothing it together with a spoon dipped in warm water. Return to the freezer for 1-2 hours, until the ice cream is firm again.

Take the vanilla ice cream out of the freezer to thaw. Warm the hot fudge sauce slightly, just until it is easily spreadable. Pour the fudge over the strawberry ice cream layer, smoothing the top, and place back into the freezer for 15 minutes or so, until the fudge has firmed up again.

Scoop the softened vanilla ice cream in small scoops on top of the fudge layer, again smoothing it together with the back of a spoon dipped in warm water. Cover with plastic wrap and return to the freezer for at least another 4-6 hours until very firm. (At this point the cake could be frozen, well wrapped, for a week or longer!)

Pour the drained sliced sweetened strawberries into a bowl and crush with a pastry blender or a fork until the berries are all mashed up. Store in the fridge until almost ready to serve the cake.

Spread the crushed berries over the top of the cake, to within one-half inch of the edge. Serve with fresh whipped cream and crushed pineapple for those who want it!

4 Layer Chocolate Cake w Ice Cream

Ice Cream Sundae 4 Layer Chocolate Cake

1 box Devils Food Cake Mix

1 small box instant chocolate pudding mix

4 eggs

1/2 Cup water

1/2 Cup canola or vegetable oil

1 heaping Cup of Vanilla Ice Cream (or whatever ice cream flavor you choose)

1/4 Cup Hot Fudge Sauce

Chocolate Frosting of Choice

1.  Preheat oven to 350 degrees F.  Place cake mix, pudding, eggs, water oil, ice cream and hot fudge sauce into stand or electric mixer.  Beat on low then medium for about 1 minute 30 seconds or until well combined and thick.  Divide evenly into 4 (9 inch) cake pans that have been generously sprayed with cooking spray.  Bake for 15-20 minutes or until toothpick comes mostly clean from center.  Let cool completely, loosen sides with a plastic knife then remove from pans.  Place bottom layer onto a cake stand, spread with your favorite chocolate frosting….repeat until 3 layers are frosted leaving 4th layer on top.  Frost remaining top and sides of cake with frosting.

2.  Take a vegetable peeler and peel chocolate bloc to get curls, about 2 cups worth.  Press curls onto sides of cake and serve room temperature or refrigerate to chill.

12 servings

Chocolate Mayonnaise Cake

Added by A Cozy Kitchen on May 12, 2010 in Cakes, Desserts

Prep Time 15 Minutes Cook Time 30 Minutes

Servings 6

Difficulty Easy

Ingredients

• FOR THE CAKE:
• 2 ounces, weight Bittersweet Chocolate, Chopped (do Not Exceed 61% Cacao)
• ⅔ cups Unsweetened Cocoa Powder
• 1-¾ cup Boiling Water
• 2-¾ cups All-purpose Flour
• 1-¼ teaspoon Baking Soda
• ¼ teaspoons Baking Powder
• 1 cup Sugar
• 1 cup Packed Dark Brown Sugar
• 1-⅓ cup Mayonnaise (do Not Use Reduced Fat Or Fat-free)
• 2 whole Large Eggs, Room Temperature
• 1 teaspoon Vanilla Extract
• _____
• FOR THE FROSTING:
• 10 ounces, weight Bittersweet Chocolate, Chopped (do Not Exceed 61% Cacao)
• 1-½ cup (3 Sticks) Unsalted Butter, Room Temperature
• 3 cups Powdered Sugar
• 1 Tablespoon Vanilla Extract

Preparation Instructions

Special equipment: Two 9-inch-diameter cake pans with 1 1/2-inch-high sides

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth. Set aside.

Sift flour, baking soda, and baking powder into another medium bowl.Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with the melted chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).

Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.

For frosting:
Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.

Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.

Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer, all the way to the edges. Top with second cake layer; spread 3/4 cup frosting over the top of this layer. Spread remaining frosting decoratively over top and sides of cake.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

Cut cake into wedges and serve.

Cinnamon Mud Cake

Cinnamon Walnut Mud Cake
Those who appreciate the depth of chocolate might want to substitute 4 ounces of bittersweet for the same quantity of semisweet here.

Ingredients
8 ounces (2 sticks, 1 cup) unsalted butter plus more for greasing the pan
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 ounces semisweet chocolate, chopped
4 eggs
1 cup dark brown sugar, packed
1 teaspoon vanilla extract
1 cup chopped walnuts, toasted and lightly salted while still warm
Cocoa powder, to serve

Lightly butter a 10-inch springform pan then line the bottom with a disc of parchment paper. Use strips to line to line the sides, pressing the parchment into the butter to adhere.

Preheat an oven to 350°F (175°C).

Sift or whisk together the flour, baking powder, cinnamon and salt in a small bowl. Set aside.

In a saucepan over medium heat, melt the 8 ounces of butter with the chocolate, stirring until smooth. Remove from the heat to cool slightly.

In a medium bowl, whisk together the eggs, sugar and vanilla. You do not need to blend them together terribly vigorously, just enough so that the sugar is dissolved. The mixture should barely lighten in colour and there will be a layer of bubbles at the surface but not throughout.

Pour the egg mixture into the chocolate, and stir to combine. Fold in the flour mixture, being careful not to overmix. Stir in the walnuts.

Pour the batter into the prepared pan and bake in a preheated oven for 35-40 minutes, or until the centre is puffed and cracked. A cake tester inserted into one of these cracks should come out with wet, clumped crumbs; gooey but not liquid. The cake will continue to cook as it cools, losing its crown and falling back upon itself.

Remove the cake to a wire rack to come to room temperature. To serve, release the sides of the springform carefully and remove the parchment paper. Dust the top with cocoa powder pushed through a sieve.

Makes one 10-inch cake, serving 16.

Notes:
• If I am being honest, even though I have directed to sieve together the dry ingredients in the recipe, I may have simply dumped those dry ingredients onto the wet without adverse effect. Shh. Don't tell.
• This cake likes to be handled with care. For ease of serving, chill the fully-cooled cake for around 30 minutes before slicing and it will firm up. It can be stored at room temperature for a day or two, but I prefer to keep it covered in the fridge.
• A spoonful of sweetened sour cream makes an ideal accompaniment.