Black Forest Ice Cream Cake



INGREDIENTS:

1 qt Golden vanilla ice cream
softened, or Burgundy cherry ice cream 

1 3/4 c Unsifted all purpose flour

2 c Sugar

3/4 c Hershey's cocoa

2 ts Baking soda

1 ts Baking powder

1 ts Salt

2 Eggs

1 c Strong black coffee

1 c Buttermilk;
or
Sour milk 

1/2 c Vegetable oil

1 ts Vanilla

3 c Whipping cream

1 c Cherry pie filling

DIRECTIONS:

1. Firmly pack ice cream into a foil-lined 9"
round cake pan. Cover and freeze about 2 hours.
Combine flour, sugar, cocoa, baking soda, baking
powder and salt in large mixer bowl. Add eggs,
coffee, buttermilk, oil and vanilla. Beat on med
speed 2 minutes. Batter will be thin. Pour batter
into greased and floured 9" round cake pans. Bake
at 350 for 30-35 minutes or until cake tester
comes out clean. Cool 10 minutes. Remove from pans
and cool completely. 

2. Place 1 cake layer upside down on serving plate;
top with ice cream unmolded from cake pan. Place
second cake layer top side up over ice cream layer.
Gently spread whipped cream on top and sides of cake.
With decorator's tube or spoon, make border of
whipped cream around edge of top layer of cake. Fill
center with cherry pie filling. Cover and freeze at
least one hour before serving.

Note:
To sour milk, use 1 TAB vinegar and enough milk to
equal 1 cup.



Black Forest Ice Cream Cake