Try this Ice cream cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350
Whisk together flour, cocoa powder, baking soda, salt and espresso powder.
Beat together butter and sugar, 2-3 min.
Add melted chocolate and beat until just combined.
Add eggs one at a time.
Add flour mixture in 3 additions, alternating w/milk & beginning and ending w/flour.
Pour batter into holiday ice cream cake pan.
Bake 60-65 min, or until toothpick comes out clean.
Cool pan on wire rack for 15 min.
Gently remove cake from pan and key cool completely.
Cut cake in 3 equal layers with serrated knife.
Place bottom later back on pan and reassemble sides.
Evenly spread 1 cups ice cream. Add middle layer, then remaining ice cream & top layer.
Cover with plastic wrap and freeze until firm ; 4 hrs and up to two days.
Let cake stand at room temperature for 10 min before slicing and serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 569 | ||
Calories from Fat: 322 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.7g | 48 % | |
Saturated Fat 21.8g | 109 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 152.2mg | 47 % | |
Sodium 389.3mg | 13 % | |
Potassium 499.3mg | 13 % | |
Total Carbohydrate 54.2g | 16 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 52.3g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 569
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