Devil Dog Icebox Cake
Aug 15, 2016 22:54:33 GMT -5
Post by bloodbought on Aug 15, 2016 22:54:33 GMT -5
Devil Dog Icebox Cake
Author: Lauren Chattman
Makes: Serves 8
Ingredients
10 Drake’s Devil Dogs or other crème-filled devil’s food cakes
1 pint cherry vanilla ice cream, softened
1 1⁄2 cups heavy cream, chilled
1⁄4 cup confectioners’ sugar
1⁄2 teaspoon vanilla extract
1 ounce bittersweet or semisweet chocolate, melted and slightly cooled
Maraschino cherries for garnish
Instructions
Line the bottom of a 9 1⁄2 x 4 x 3-inch loaf pan with a rectangle of parchment paper.
Place five Devil Dogs width-wise in the bottom of the pan. Spread the ice cream in an even layer over the cakes. Place five cakes width-wise on top of the ice cream. Cover with plastic wrap and place in the freezer until the ice cream is very firm, at least 3 hours and up to 1 day.
When ready to continue, combine the heavy cream, confectioners’ sugar, and vanilla in a medium-size bowl and, using an electric mixer, whip until it holds stiff peaks.
Remove the pan from the freezer. Run a sharp paring knife around the edge to loosen the cake. Place a serving platter over the pan and turn over. Gently tap to release. Peel the parchment from the cake. Smooth the whipped cream over the top and sides of the cake with an offset spatula. Lightly cover with plastic wrap. Return the platter to the freezer to allow the whipped cream to firm up, at least 3 hours and up to 1 day.
When ready to serve, remove from the freezer. Dip a fork into the melted chocolate and wave it over the cake to form decorative stripes. Garnish the top of the cake and the platter with maraschino cherries. Slice and serve.
link
Author: Lauren Chattman
Makes: Serves 8
Ingredients
10 Drake’s Devil Dogs or other crème-filled devil’s food cakes
1 pint cherry vanilla ice cream, softened
1 1⁄2 cups heavy cream, chilled
1⁄4 cup confectioners’ sugar
1⁄2 teaspoon vanilla extract
1 ounce bittersweet or semisweet chocolate, melted and slightly cooled
Maraschino cherries for garnish
Instructions
Line the bottom of a 9 1⁄2 x 4 x 3-inch loaf pan with a rectangle of parchment paper.
Place five Devil Dogs width-wise in the bottom of the pan. Spread the ice cream in an even layer over the cakes. Place five cakes width-wise on top of the ice cream. Cover with plastic wrap and place in the freezer until the ice cream is very firm, at least 3 hours and up to 1 day.
When ready to continue, combine the heavy cream, confectioners’ sugar, and vanilla in a medium-size bowl and, using an electric mixer, whip until it holds stiff peaks.
Remove the pan from the freezer. Run a sharp paring knife around the edge to loosen the cake. Place a serving platter over the pan and turn over. Gently tap to release. Peel the parchment from the cake. Smooth the whipped cream over the top and sides of the cake with an offset spatula. Lightly cover with plastic wrap. Return the platter to the freezer to allow the whipped cream to firm up, at least 3 hours and up to 1 day.
When ready to serve, remove from the freezer. Dip a fork into the melted chocolate and wave it over the cake to form decorative stripes. Garnish the top of the cake and the platter with maraschino cherries. Slice and serve.
link