Orange Dream Ice Cream instructions
2 ¼ cups cake flour
2 ½ teaspoons baking powder
¾ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened
1 ¾ cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 ½ cups 2% or higher milk, room temp
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Coat two 9-inch round cake pans with cooking spray and line with parchment paper.
Whisk the flour, baking powder, and salt together in a large bowl and set aside.
2. Beat the butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed. Beat in the vanilla.
3. Reduce the speed to low and beat in one-third of the flour mixture. Beat in half of the milk. Repeat with half of the remaining flour mixture, then the remaining milk, and finally the remaining flour mixture.*
4. Give the batter a final stir using a rubber spatula to make sure it is thoroughly combined. Pour the batter into the prepared pan(s) and smooth the top. Bake until a wooden skewer inserted into the center of the cake(s) comes out with a few crumbs attached, 20 to 25 minutes for the sheet cake, rotating the pan(s) halfway through baking.
5. Let the cake(s) cool in the pan(s) on wire racks for 10 minutes. Run a paring knife around the edge of the cake(s) to loosen, then flip out onto the racks and allow to cool completely.I put them in the fridge or freezer to get them really cool
Return cooled cakes to the cake pans that are lined with wax paper. Top with softened ice cream to the top of the pans, reserving 1/2 cup for topping.
Freeze until VERY firm....at least 6 hours is best.
Run a knife around the edges to loosen and pop the cakes out of the pans. Stack cakes on top of each other. I ran the back of a spoon around the middle to kind of "connect" the top and bottom.
Mix the remaining ice cream (softened) with 1 8 oz tub of cool whip(I tried homemade whipped cream but it was way too runny when mixed with the ice cream, it works but it was quite a pain in the butt)
Frost the cake working quickly so your ice cream doesnt melt, leaving a bit of the frosting for touch ups. Return to freezer, freeze for 30 minutes.
Touch up any spots with remaining frosting, Top with orange zest and some orange slices and return to freezer.
Remove 15 minutes before you want to eat it. Slice and ENJOY!!!
Chocolate Coconut Ice Cream Cake:
Coconut Ice Cream instructions
Devil's Food Cake:
- 1/2 cup butter
- 3 (1 ounce) squares unsweetened chocolate
- 2 cups white sugar
- 2 eggs
- 1 cup water
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 teaspoon distilled white vinegar
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean.
- COOL COMPLETELY, Refrigerating it for awhile before assembling the cake is best
Assemble as directed above...
For the topping instead of cool whip and ice cream I made homemade whipped cream but substituted coconut extract for the vanilla.
1 cup whipping cream
1 tsp coconut extract
1-3 TB sugar to your tastes
I topped with chopped mounds bars and coconut m and m's