Recipe: Z'Tejas Three Layer Ice Cream Cake

Z'TEJAS THREE LAYER ICE CREAM CAKE

FOR THE CAKE BASE:
2 cups flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
3/4 cup vegetable oil
3 tsp. vanilla
1 tsp. salt
2 1/2 tsp. baking soda
3 cups milk
FOR THE FILLING:
1 1/2 quart favorite ice cream
FOR THE TOPPING:
2 cups heavy (whipping) cream
3/4 cup chocolate (semi sweet chips are fine)
Whipped cream (for serving)

Combine all ingredients for the cake base and mix well. Pour into a greased 9 inch spring form pan.

Bake at 325 degrees for 25-35 minutes or until a toothpick inserted into the center comes out clean.

TO MAKE THE FILLING:
Soften the ice cream slightly and then whip with electric mixer for 1-2 minutes.

TO MAKE THE TOPPING:
Scald cream and pour over chocolate and allow steep for 30 seconds. As chocolate begins to melt, stir with rubber spatula until fully melted and shiny. Keep warm.

ASSEMBLY:
Allow cake base to cool then add ice cream pressing and smoothing to eliminate any air pockets. Place in freezer for a few minutes to allow ice cream to harden. After cake has had a chance to set up remove from freezer and pour the still warm chocolate over the top. Shake slightly to even out the chocolate. Any topping may be added to the warm chocolate. Return to freezer and allow to fully set up before serving.

TO SERVE:
Cut using a knife dipped in hot water and serve with whipped cream.

Source: KSTU-TV, June 7, 2007