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Chocolate Covered Strawberry Ice Cream Cake

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Ingredients

  • 1 3/4 flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup sour cream
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup boiling water
  • 1.5 qt Perry's Ice Cream - Strawberry
  • 6 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • Strawberries

Directions

  1. Preheat over to 350°F
  2. Grease two 8-inch round cake pans
  3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt
  4. In a small bowl, combine sour cream, vegetable oil, eggs, and vanilla
  5. Gradually add mix to the dry ingredients
  6. Add boiling water and beat until combined
  7. Divide batter into the prepared pans
  8. Bake for 35 to 40 minutes
  9. Cool the cakes for 30 minutes before removing them from pans
  10. Freeze cakes until firm
  11. Line an 8-inch round cake pan with plastic wrap
  12. Press entire container of Strawberry into the pan
  13. Freeze until firm
  14. In a small saucepan, heat the heavy cream until simmering
  15. Remove from heat and pour in chopped chocolate
  16. Place one cake layer on serving plate
  17. Peel off plastic wrap and place ice cream on the cake
  18. Top with remaining cake layer
  19. Pour ganache over the cake
  20. Freeze for two hours
  21. Top with sliced strawberries
  22. Serve and enjoy!
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