Ice Box Cafe Peanut Butter Ice Cream Cake
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
62
Spice
37
Sweetness
36
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Oil2 cups
Sugar3
Eggs1 tsp
Vanilla Extract1 cup
Milk1 cup
Coffee (brewed strongly)1 cup
Cocoa Powder (dutch)2 cups
All-Purpose Flour1 tsp
Baking Powder2 tsps
Baking Soda1 pinch
Salt2 cups
Creamy Peanut ButterDirections:
1
To make the chocolate cake: Preheat oven to 350 degrees F
2
Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper
3
Combine the oil and the sugar in mixer until well blended
4
Add the eggs and the vanilla extract and continue to mix until well blended
5
Add the milk and the coffee
6
Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed
7
Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed
8
Allow to cool before unmolding
9
Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly
10
To make the ice cream cake: Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers
11
Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan)
12
Make sure that it rests firmly in the bottom of the pan and if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan
13
Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread, do not let it become runny
14
Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon
15
Return to freezer until set, approximately 2 hours
16
Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes
17
Then pour the peanut butter over the chocolate ice cream
18
Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream
19
Place the second half of the chocolate cake layer over the peanut butter and pat down firmly
20
Return to freezer until set, approximately 2 hours
21
Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread
22
Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon
23
Return to freezer and allow to set overnight
24
To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes
25
The cake should slide out without any problems, grab a hold of the ends of the plastic wrap, and give it a tug if it is stubborn
26
Invert back so that vanilla ice cream is on top
27
Decorate with melted chocolate or whipped cream
28
If you chose a rectangular shaped mold, cut lengthwise and stack on top of each other for a dramatic presentation
29
Drizzle with melted chocolate