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.
an to aid when releasing cake from pan). Cut a 1
ontainer of pineapple-coconut ice cream in the refrigerator for 30
n 8 inch round cake pan.
Cream butter, sugar and lemon
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.
1/2-inch) ice cream cake pan as a guide/template
ayer of ice cream. Top ice cream with a cake layer. Spread caramel
ce cream will work.).
Line a nine inch round cake pan
ans.
While cake is baking let the ice cream soften a
caramel topping over ice cream. Sprinkle 1 tablespoon of
mount of ice cream necessary for this mountain cake. You will probably
In tube or Bundt pan, place half of cake pieces.
Let ice cream get soft.
Spoon half of ice cream over cake.
Pour half of sauce over top.
Add rest of cake and ice cream.
Let ice cream melt into cake (about 1 hour).
Refreeze overnight.
Unmold on serving dish.
Serve remaining sauce over sliced ice cream cake. Delicious!
Prepare cake according to package directions; bake
th 2 cups softened ice cream. Freeze layers for 30
l 3 flavours of ice cream/sorbet from the freezer.
Line a tray with heavy wax paper.
Slice the angel food cake in thirds horizontally. Slice the ice cream in thirds horizontally.
Place a layer of cake, a layer of ice cream, cake, ice cream, cake and ice cream. Cover and store in freezer.
Slice and serve when ready.
f a 8-inch round cake pan with removeable side with