I’ve been slightly MIA the last few days..the Pats loss was a very depressing one, and I basically sulked, cleaned, and did our grocery shopping all day yesterday. At least we had a blast! WE had delicious food, fun decorations, and it was one hell of a game! Kept us on the edge of our seats until the very end! Here’s a little peek into our day (I totally forgot to take pictures of the ginormous food spread and goodies! Sorry)
Since next week is Valentines Day, I’m all about the desserts, which will be what you see here every days this week! I can’t help it, Ive been craving some sugar! Today I give you a DELICIOUS, Not your typical, three layer, ice cream cake! Check this out, its so fab!!
This Cake is freaking delicious! (And I don’t really even like chocolate..) I found this cake on Picky Palate, and I first made it when I was eight months pregnant, and craving some chocolate…which was so weird for me. During my pregnancy, I probably went through, 80% of her cakes and made them,
and devoured them all. They’re so darn delicious!! She uses a basic store bought frosting, however, as you know, I have a fiance who ‘hates sugar’ (we’ve established that hes weird) so I found this frosting a few months back, and hes IN LOVE. So am I. I find him scooping it out of the bowl by the spoonful’s..I have to stop him so I have some left! Its perfect..its light, fluffy, not very sweet, soft, and just so perfectly delicious. Its very time consuming, you definitely have to plan ahead if you’re going to make this…like 3-4 hours in advance, but once you try it, you won’t be able to go back to normal frosting. Its totally worth it. After making it so many times, I can finally make it quicker! It’s amazing, but feel free to just use any type of frosting you desire!
Chocolate-Coffee “Ice Cream” Cake
For the Cake:
- 1 box Devils Food Cake
- 1 small box instant chocolate pudding
- 1/2 cup flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 3 eggs
- 3/4 cup water
- 1/4 cup vegetable oil
- 1 1/2 cups coffee ice cream
- 1/2 cup coffee syrup
For the Frosting:
- 1 1/2 cups granulated sugar
- 1/4 cup all purpose flour
- 3 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk (I used skim)
- 2 teaspoons vanilla extract
- 3 sticks butter, room temperature (cut into tablespoons size cubes)
For the Cake
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer combine the cake mix, pudding mix, flour, sugar, baking powder, eggs, water, and vegetable oil. Beat until mixed.
- Add the ice cream, and coffee syrup, beat until well mixed.
- Grease and flour three 8 inch cake pans.
- Pour in the cake batter, dividing it evenly between the pans.
- Pop them in the oven and bake for 15-20 minutes, until a toothpick in the center comes out clean, rotating them every 5-7 minutes.
- Pull them out and allow to cool.
- Run a butter knife around the edges, and they should just pop right out. (Make sure the cakes are thoroughly cool before frosting.
- Frost each layer, stacking with the next until each layer and the full outer cake is frosted!
For the Frosting
- In a medium bowl combine the sugar, flour, cornstarch and salt.
- Add the milk slowly while continuously whisking unntil the mixture is cool.
- Place a fine mesh strainer over a medium size saucepan, and pour themixture through it.
- Cook the mixture over medium heat, whisking constantly until it becomes thick, and difficult to whisk, anywherer from 5-10 minutes. (It will be bubbling in the end.)
- Transfer the mixture to a clean bowl and allow it to cool to room temperature, as in, NOT EVEN warm to the touch.
- Once the frosting has cooled to room temp, transfer to the bowl of astand mixer, beat in the vanilla on low until well combined, about 30 seconds.
- Add the butter, one cube at a time, beating until all the butter is fully incorporated, about two minutes.
- Increase the mixer to medium-high and let it whip away for 5-8 minutes, until the frosting is light and fluffy, you’ll see the difference!
- Let it sit at room temperatire for an hour so it can stiffen up a bit more.
- Enjoy the BEST FROSTING EVER!
A frosting tip: If you do a quick layer of frosting around the whole outside then pop it in the fridge for an hour, pull it out and thouroughly frost it, it will kepp the crumbs in your frosting from being there. (That first pre-fridge layer, is almost like spackle! hah)
Cake slightly adapted from Picky Palate
Frosting Source: Mels Kitchen Cafe