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Chocolate Ice Cream Cake

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SKILL LEVEL : expert

Ingredients

  Amount Per Serving % DV *
Calories410
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium280 mg12% DV
Total Carbohydrates53 g18% DV
Dietary Fiber2.0 g8% DV
Sugars39 g
Protein7 g
Vitamin A10% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron10% DV
  Amount Per Serving % DV *
Calories410
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium280 mg12% DV
Total Carbohydrates53 g18% DV
Dietary Fiber2.0 g8% DV
Sugars39 g
Protein7 g
Vitamin A10% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron10% DV
  • 1/2 teaspoon salt
  • 1-1/2 cups sugar , divided
  • 3/4 cup sweetened whipped cream or non-dairy whipped topping
  • 1 cup buttermilk or sour milk *
  • ICE CREAM LAYERS (recipe follows)
  • 1/2 cup HERSHEY'S Cocoa
  • 2 eggs , separated
  • 1-1/4 cups all-purpose flour
  • CHOCOLATE CREAM ROSETTES (recipe follows, optional)
  • 1/2 cup fresh fruit , sliced
  • 1/2 cup vegetable oil
  • 3/4 teaspoon baking soda

Directions

  • 1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)
  • 2. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1-2/3 cups batter into each prepared pan.
  • 3. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely.
  • 4. Wrap each layer separately in foil; freeze several hours or several days in advance of serving. Prepare ICE CREAM LAYERS. Remove cake and ICE CREAM LAYERS from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on CHOCOLATE ROSETTES, if desired. Makes 12 servings.
  • ICE CREAM LAYERS: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.
  • CHOCOLATE CREAM ROSETTES: In small mixer bowl, stir together 1/4 cup sugar and 2 tablespoons HERSHEY'S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip.
  • * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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