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Fab Food Friday

>> Friday, June 15, 2007

Inside Out Ice Cream Cake


I made this for a recent family gathering... I think it was Memorial Day. Easy and yummy.




Recipe from Everyday Food Magazine. Serves 12. Prep time:40 minutes. Total time: 8 hours (because you gotta freeze it!)

What you'll need:
1 stick unsalted butter, plus more for the pan
1 1/2cups all purpose flour (spooned and leveled), plus more for the pan
1/2 t salt
1/4 t baking powder
1/4 t baking soda
1 c sugar
3 large eggs
1/2 t vanilla
1/2 c low-fat buttermilk
1 c fresh strawberries, hulled and finely chopped
1 T seedless raspberry jam
3 pints vanilla ice cream, softened (let it set out about 30 minutes or soften in the microwave at 10 second increments; you want it spreadable)

What to do:
Preheat oven to 350. Butter and flour an 8" round cake pan. **see tip at bottom** In a medium bowl whisk together flour, salt, baking powder and baking soda.

With an electric mixer beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix until just smooth- do not over mix.

Pour batter into prepared pan, smooth top. **see tip at bottom** Bake until a toothpick inserted in the center of cake comes out clean, about 30-40 minutes. Cool cake 15 minutes in pan, turn onto rack and let cool completely. Using a long serrated knife, halve cake horizontally **see tip at bottom**

While cake is cooling combine strawberries and jam in a bowl.

Line sides of a 9" springform pan with a strip of waxed paper (to prevent sticking); wrap outside of pan with plastic wrap (to prevent dripping). Center bottom half of cake in pan, cut side up (if you didn't make two).

Spread 1 1/2 pints of ice cream over top and down around sides. Spread strwaberry mixture on ice cream leaving a 1-inch border. Set top half of cake over it.

Spread remaining ice cream over top and down around sides. Tap cake on counter to help ice creamsettle. Smooth top and freeze until firm, at least 6 hours. Can be covered and stored for up to 2 weeks.

To serve,remove plastic from pan, unmold cake, and peel off waxed paper. Let cake rest at room temperature 15 minutes before slicing.

Enjoy and let everyone compliment you on your great contribution to the party!

**Tip: I just made two cakes as I can't cut straight.**




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