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Chocolate Ice Cream Cake Recipe

Chocolate Ice Cream Cake
Fun for Kids Expert

Skill Level: Advanced

Recipe Rating

Ingredients

  • 2 eggs
  • 1-1/2 cups sugar
  • 1-1/4 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk or sour milk
  • ICE CREAM LAYERS
  • 3/4 cup sweetened whipped cream or non-dairy whipped topping
  • 1/2 cup fresh fruit
  • CHOCOLATE CREAM ROSETTES

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.

Ratings & Reviews

    I have tried this recipe for my daughter's birthday and it was a hit. The cake is light and goes wonderfully with the vanilla ice-cream, also freezes very good. The only suggestions would be to use waxed paper for lining of the baking tray to be able to get the cake out easily. Other than that, it is a wonderful recipe. I will definitely use it again for special occasions. Oznur
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