recipe: ice cream cake (but not like you think)
If you’ve been following along, you’re probably aware that I collect cookbooks. Specifically, cookbooks created by New England civic organizations between 1950 and 1980 for fundraising purposes. With yard sale season in full swing, I find myself solvent with new recipe ideas, among them one I found in this vandalized and water-damaged collection.
The picture on the cover somewhat suggests the architecture of Calvary Baptist Church in Easthampton, but I bought the book in Millbury and it has no date (I’ve never been to that Church, I just tried to do some due diligence in my googling). Nevertheless, it *does* include a chocolate cake recipe with a secret ingredient: ice cream.
And hey, no cake flour or fancy measuring required, because we’re using cake mix.
I let my ice cream soften by scooping it up into small chunks and letting it sit a few minutes. At teaspoon size, your mixer will take care of any further softening required right quick.
The recipe calls for greasing & flouring a tube pan. Since I’m making chocolate cake, I dusted with cocoa powder instead of flour so my cake won’t look dusty. In fact you can do this with any chocolate cake, with the added bonus of a little extra kick of chocolate, and hey, that’s the name of the game, right?
After 4 minutes of beating, the batter kinda just looks like . . . well, melted ice cream.
This is one of those situations where a process shot gives a much clearer picture of the character of the dish than the final picture can. Connie Aubuchon, the contributor of this recipe, assures that the cake is “very moist, rich and chocolatey.”
She was right. This is about as moist as a cake gets without being outright wet, and it even has this spongy noise as you cut into it. In short, it is the most delicious chocolate cake you ever had.
I wanted to see just how chocolatey I could make this, so I stayed true and made a chocolate cake mix with chocolate ice cream. But I was *thisclose* to trying chocolate cake with mint or ginger ice cream, and other combos that come immediately to mind are vanilla mix with mango ice cream, yellow cake mix with strawberry ice cream, and funfetti with pretty much any ice cream. What combo would you make?
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Chocolate Ice Cream Cake (but not like you think)
with thanks to Connie Aubuchon
1 box chocolate cake mix (or any other flavour)
1 pint chocolate ice cream, softened (again, any other flavour)
3 eggs
1 c water
Preheat oven to 350o. Grease a tube or bundt pan, then dust with cocoa powder.
Beat all ingredients together for 4 minutes, pour into pan and bake 45 minutes. Serve with a dusting of confectioner’s sugar, a thin icing, whipped cream or the frosting of your choice.
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approximate nutrition summary (will vary depending on the brands used): 230 calories, 6g fat, 1g fiber; about 5 weight watchers points
Just made french vanilla w butter pecan ice cream awesome…I’ve made it w chocolate and mint chocolate chip ice cream also awesome and yellow cake with butterfinger ice cream good but not as good as the other two
Great Article
Thank you for the information 🙂
awesome cake
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Any suggeations for making this without box mix? I prefer to make my batter from scratch. Has anyone tried it? Does it turn out just as good?
[…] Hardest part: Scooping the ice cream into tablespoon-sized pieces so it softens faster. Cheat it by: Pulling your ice cream out of the freezer 15 minutes before you want to start baking. Here’s the recipe. […]
[…] Hardest part: Scooping the ice cream into tablespoon-sized pieces so it softens faster. Cheat it by: Pulling your ice cream out of the freezer 15 minutes before you want to start baking. Here’s the recipe. […]
I’m wondering if you can substitute the cake mix with a brownie mix instead? Anyone tried that? I’m wanting to make a chocoholic’s cake but can’t find a choco cake mix. The closest I could find is a brownie mix
Anyone tried this with a brownie cake mix?
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Love this idea and my cake is currently cooking. I am noticing that the people who are having trouble with the cake have the common problem of it failing to cook in the center. I am wondering if they are using a traditional cake pan or the bunt pan. It might be that the bunt pan is needed to get the heat to the middle.
[…] Ice Cream Cake (but not like you think) with thanks to Connie Aubuchon (and to Omnomicon) 1 box chocolate cake mix (or any other flavour) 1 pint chocolate ice cream, softened (again, any […]
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Has anyone tried making a melted icecream cake with 3 eggs and butter instead of veggie oil like the cake box says? I’m wondering if the butter will be too much or not.
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