So I am going to copy and paste the recipe....I am in the kitchen making it right now for my husband's birthday...it calls for 2 c of flour, yet when I put the batter all together to mix, it never told me to add the flour....but I do have to FLOUR the cake pans....is that what it is talking about using the 2 c flour for? Or do I need to put the 2 c flour in the mix...and use extra flour to grease the pans? I am so confused....I knew I should have went with the box stuff!! Please help me if you can.
Black Forest Ice Cream Cake recipe
1 quart vanilla or burgundy cherry ice cream, softened
1 3/4 cups unsifted all-purpose flour
2 cups granulated sugar
34 cup Hershey's cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk or sour milk*
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 cups whipped cream
1 cup cherry pie filling
Firmly pack ice cream into a foil-lined 9-inch round cake pan. Cover; freeze about 2 hours.
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla extract. Beat on medium speed for 2 minutes (batter will be thin). Pour batter into prepared cake pans. Bake for 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely.
Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second layer cake, top side up over ice cream layer. Gently spread whipped cream on top and sides of cake. With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake. Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving.
* To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup.
2007-03-11
01:58:31
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10 answers
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asked by
Courtney
3
in
Cooking & Recipes