br>To make the sponge cake, beat egg yolks, sugar and
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
pread a layer of ice cream over the cookies.
Repeat
an to aid when releasing cake from pan). Cut a 1
caramel topping over ice cream. Sprinkle 1 tablespoon of
ide.
Cut each rainbow cookie into thirds. Place one layer
1/2-inch) ice cream cake pan as a guide/template
ut from another recipe in this book for \"Cheap Cream Cake\" I derive
ontainer of pineapple-coconut ice cream in the refrigerator for 30
mount of ice cream necessary for this mountain cake. You will probably
n 8 inch round cake pan.
Cream butter, sugar and lemon
ans.
While cake is baking let the ice cream soften a
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Remove ice cream from freezer and allow to soften slightly. Crush cookies until fine crumbs.
Using a glass baking dish, spread
a thin layer of cookie crumbs in bottom.
Spread softened ice cream on top of crumbs.
Do this until ice cream and cookie crumbs are gone.
Spread a generous layer of Cool Whip to \"ice\" your ice cream cake and garnish with cookie crumbs.
Place cake back into freezer until ice cream is again firm.
Enjoy!
f a 8-inch round cake pan with removeable side with
ime syrup in an ice cream machine, following the manufacturer's
archment paper.
Divide ice cream into 3 portions. Return 2
Whip together heavy cream and condensed milk. Add brandy, if using, and spice mix. Fold in raspberries, glace fruit, chocolate and nuts. Line a large glass bowl with plastic wrap then add mixture. Smooth surface, cover with plastic wrap and chill until firm.
Meanwhile, to make the sauce, gently heat heavy cream and chocolate until melted and smooth. Set aside.
Turn ice cream cake out onto a chilled serving platter. Discard plastic wrap and smooth edges with a palette knife. Pour sauce over top and decorate with cherries.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Use a container with a top.
Crunch Oreo cookies in the bottom of container.
Spread enough melted butter to cover the cookies. Spread thawed ice cream over cookie crumbs.
Put hot fudge in microwave until melted, then cover the ice cream.
Crunch more Oreo cookies over the fudge and cover with Cool Whip.
Cover the ice cream cake with lid and put in freezer.
Leave in freezer 2 to 3 hours, then serve!