Cakes Ice Cream

Cakes are ice cream cakes prepared and sold in individually owned franchised ice cream shops. There are also as factories in many differents locations operated by the Carvel Corporation. Factory produced cakes that are destined for supermarket sales. The most popular flavor cake is layers of chocolate and vanilla and also 'cookie crunch' (crushed chocolate cookies). Almost all Carvel stores get a large variety of cakes in stock and they inscribe them while you wait. This is a very popular cake for birthday celebrations.

Chocolate Ice Cream Cake Roll

Ingredients

3 eggs
1 cup granulated sugar
3/4 cup cake flour
1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Confectioners' sugar
1 quart coffee or vanilla ice cream

Steps

Beat eggs very lightly and add the sugar gradually, beating after each addition. Add 1/4 cup cold water. Sift flour, cocoa, baking powder, and salt together. Add egg mixture, beating slowly. Flavor with vanilla extract.

Line greased 15 x 10 x 1-inch jellyroll pan with wax paper and grease again. Pour in the batter, spread smooth, and bake at 425 degrees F for 12 to 15 minutes.

Turn out on a towel sprinkle with confectioners' sugar. Remove wax paper and trim crisp edges. Roll up in a towel. Cool.

Unroll and spread with coffee or vanilla ice cream, softened enough to spread. Roll up quickly, wrap in foil and keep in freezer until ready to serve. Slice and serve.

Black Forest Ice cream cake

Ingredients

1 quart vanilla or burgundy cherry ice cream, softened
1 3/4 cups UN sifted 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

Steps

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-inches 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 with out molded 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.