11.02.2011

And eat it, too

So, the cake.  I wanted to make an ice cream cake for both Gus and Lula's parties, but I had never made one before, didn't have special ice cream cake pans, and had trouble finding information online about how to go about making a layered one.  So I did what I pretty much always do: wing it.  And you know what?  It really wasn't that hard.  I did make a few minor changes to the second cake, but both turned out just fine, so I finally feel confident enough to share my process :)


One thing to note: there are tons of different variations you could do with this cake: different flavors, different types of layers, different number and order of layers.....but this is what I did: 

First things first, figure out the layers.  On the second cake, my layers from bottom to top were: ice cream, cake, oreo, chocolate sauce, ice cream.  I'll break it down for y'all layer by layer.

*Ice cream layers: This is easy.  Just let your ice cream soften a little, line a cake pan with plastic wrap, and spread the ice cream in the pan.  Cover and re-freeze until set.  I used about half of a quart-sized ice cream container for each layer.
*Cake layer: Prepare a box cake mix, and pour half of the batter into a cake pan.  {You can use the rest of the batter to make a few cupcakes, which work great for smash cakes for little ones!}   Bake according to the directions on the box.  Let it cool completely, and freeze to set up.

*Oreo layer: Crunch up a bag of Oreos, pour into a plastic wrap-lined cake pan, and pour 1/2 cup of melted butter over the cookies.  Be sure to get the butter over the whole pan, especially the edges!  Freeze for a few hours.

*Chocolate sauce: This is the best layer.  Gooey and chocolatey.  Combine the chocolate bar, 1/2 cup of butter, sugar, evaporated milk, vanilla and salt in a sauce pan.  Boil for 4 minutes.  Let cool, then pour into a plastic wrap-lined cake pan.  Freeze overnight.  {This layer came from this recipe that's also seriously yummy.}


To assemble the cake, simply remove each layer from the cake pan and plastic wrap and stack on a cake plate, being sure to work quickly so each layer stays cool.

Let the second quart of ice cream soften until it's spreadable, and use it to frost the cake.  Re-freeze for several hours before serving.

Some tips: 
*When creating the layers, work from bottom to top, and use the same size cake pans for each layer.  I only had two 8" cake pans, so I did 2 layers at a time, froze them, assembled them, and then did 2 more.    
*I didn't do this, but I wonder if spraying a little cooking spray on the plastic wrap would make removing the ice cream and chocolate layers even easier.
*Don't worry too much about how the cake looks before frosting.  Keeping it sturdy is more important, and the ice cream frosting will cover lots of imperfections. 

This is some seriously rich, yummy cake. Enjoy!
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