Ingredients with Measurements:
- 1 box of chocolate cake mix
- 1/2 cup of vegetable oil
- 3 eggs
- 1/2 gallon of vanilla ice cream
- 1 jar of maraschino cherries
- 1 cup of chocolate chips
- 1/2 cup of heavy cream
Special equipment needed:
- 9x13 inch baking pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking pan and line it with parchment paper.
2. In a mixing bowl, combine the chocolate cake mix, vegetable oil, and eggs. Mix until well combined.
3. Pour the cake batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Allow the cake to cool completely.
5. In a separate mixing bowl, soften the vanilla ice cream by leaving it out at room temperature for 10-15 minutes.
6. Drain the maraschino cherries and chop them into small pieces.
7. Fold the chopped cherries into the softened ice cream.
8. Spread the cherry ice cream mixture over the cooled chocolate cake.
9. Place the cake in the freezer for at least 2 hours, or until the ice cream is firm.
10. In a small saucepan, heat the heavy cream until it starts to simmer.
11. Remove the saucepan from the heat and add the chocolate chips. Stir until the chocolate chips are melted and the mixture is smooth.
12. Remove the cake from the freezer and pour the chocolate ganache over the top.
13. Return the cake to the freezer for another 30 minutes, or until the ganache is set.
14. Remove the cake from the freezer and let it sit at room temperature for 5-10 minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 25-30 minutes
- Freezing time: 2 hours and 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 450
- Fat: 25g
- Carbohydrates: 55g
- Protein: 5g
Substitutions for ingredients:
- Instead of maraschino cherries, you can use fresh cherries or cherry pie filling.
- Instead of vanilla ice cream, you can use chocolate or strawberry ice cream.
Variations:
- You can add chopped nuts or chocolate chunks to the ice cream mixture for added texture.
- You can use a different flavor of cake mix, such as yellow or white.
Tips and tricks:
- Make sure the cake is completely cooled before adding the ice cream mixture.
- Use a rubber spatula to spread the ice cream mixture evenly over the cake.
- To make it easier to cut the cake, run a knife under hot water before slicing.
Storage instructions:
- Store any leftover cake in the freezer, covered with plastic wrap or aluminum foil.
Reheating instructions:
- Allow the cake to sit at room temperature for 5-10 minutes before serving.
Presentation ideas:
- Serve the cake on a platter with fresh cherries on top.
- Drizzle additional chocolate ganache over the top of the cake.
Garnishes:
- Fresh cherries
- Chocolate shavings
Pairings:
- Coffee
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Chocolate chip cookies
Troubleshooting advice:
- If the ice cream mixture is too soft, return it to the freezer for a few minutes before spreading it over the cake.
- If the ganache is too thick, add a little more heavy cream to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Keep the cake in the freezer until ready to serve to prevent bacterial growth.
Food history:
- The origin of ice cream cakes is unclear, but they became popular in the United States in the 1970s.
Flavor profiles:
- Rich chocolate cake with creamy vanilla cherry ice cream and a decadent chocolate ganache.
Serving suggestions:
- Serve the cake cold, straight from the freezer.
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