Choco­late and Cof­fee Ice Cream Cake

Yummy (Philippines) - - Yummy Ideas -

Lightly grease an 8-inch square cake pan and line it with parch­ment pa­per, leav­ing a 1-inch over­hang. Slice 3 to 4 store-bought but­ter cake slices into 1-inch-thick rec­tan­gles. Trim but­ter cake slices to fit the base of the pan snugly. Al­low 1 liter (2 pints) choco­late ice cream to soften slightly. Spoon choco­late ice cream over but­ter cake and smoothen the top with a spoon or an off­set spat­ula. Cover with foil and freeze for 20 min­utes. Al­low 1 liter (2 pints) cof­fee ice cream to soften slightly. Spoon cof­fee ice cream over choco­late layer and smoothen the top with a spoon or an off­set spat­ula. Cover with foil and freeze for sev­eral hours or overnight un­til firm. Re­move ice-cream cake from pan, peel off parch­ment pa­per, and trans­fer to a serv­ing plate. Dec­o­rate with roughly crushed wafer sticks. Serves 12 to 14.

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