GRANDMA DEUEL'S ICE-WATER FUDGE CAKE W/ DATE CREAM FILLING &
This is my grandma's adaptation to a recipe from a magazine called the "Farm Journal." I'll also list an easier Fudge Frosting I found in reference to this recipe on the internet.
Provided by hnong
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cream together very thoroughly the shortening, sugar and vanilla. Add eggs one at a time and beat after each addition until light and fluffy. Beat in chocolate which has been slightly cooled.
- Measure sifted flour and sift together with soda and salt. Alternately add sifted dry ingredients and iced water to chocolate mixture, beginning and ending with dry ingredients. After each addition, beat until batter is smooth.
- Pour batter into 3 greased 8-inch layer cake pans. Bake at 350 degrees about 35 minutes, or until done. Cool and spread date cream filling between the layers and chocolate fudge frosting over top and sides.
- Date Cream Filling:.
- Heat milk and 1/2 pound chopped dates in top of double boiler.
- Combine sugar, flour and egg, blending until smooth. Slowly stir into hot milk mixture.
- Cook and stir until mixture is thickened. Cool then stir in nuts and vanilla.
- Makes 2 cups.
- Fudge Frosting (the original 1959 version):.
- Combine all ingredients in a heavy saucepan. Boil over high heat 3 minutes without stirring. Reduce heat and continue cooking until it reaches soft-ball stage (238 degrees). Cool.
- Beat until creamy and of spreading consistency. Add cream if too thick.
- Fudge Frosting (the easier 1972 version):.
- 2 cups sugar. 1/4 teaspoons salt. 1 cup light cream. 2 tablespoons light corn syrup. 2 squares unsweetened chocolate.
- Combine sugar, salt, cream, corn syrup and chocolate. Cook over low heat, stirring until sugar dissolves. Cover saucepan for 2-3 minutes. Remove lid and cook to the soft-ball stage (234 degrees). Cool.
- Beat until spreading consistency. Add a little hot water if too stiff, sifted confectioners sugar if too thin.
Nutrition Facts : Calories 713.1, Fat 28.6, SaturatedFat 10.8, Cholesterol 85.7, Sodium 384.7, Carbohydrate 111.8, Fiber 4, Sugar 81.4, Protein 9.3
GRANDMA ELAINE'S ICE BOX CAKE
Provided by Food Network
Number Of Ingredients 8
Steps:
- Whip in a medium bowl all of the cream, when whipped add sugar and vanilla extract. Drain pinapple. Wash and slice strawberries. Peel and slice bananas. Layer in whipped cream, cookies, fruit, whipped cream, cookies, fruit until the dish is almost filled to the top (about 4 or 5 layers). Chill for a few hours and serve.;
GRANDMA'S ICE BOX CAKE
Steps:
- Prepare the pudding as directed on box. Mix in the Cool Whip.
- Layer your cake pan with graham crackers, then pudding mix. Continue till you run out of pudding mix. Top with crushed graham crackers.
- Refrigerate and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FUDGY ICE CREAM CAKE
Don't forget dessert! A fudgy, gooey ice cream cake is not only impressive to look at, but it's also easier to make than you might think.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
- In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.
- Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.
- To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.
- In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.
Nutrition Facts : Calories 448 g, Fat 27 g, Fiber 2 g, Protein 5 g, SaturatedFat 16 g
HOT FUDGE ICE CREAM SUNDAE CAKE
Make and share this Hot Fudge Ice Cream Sundae Cake recipe from Food.com.
Provided by Midwest Maven
Categories Frozen Desserts
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, and grease & flour a 13x9x2 inch pan.
- Prepare, bake, and cool the cake following the package directions.
- Remove cake from pan, and split cake in half horizontally.
- Place bottom layer back in pan.
- Cut ice cream into even slices and place evenly over bottom cake layer. (Use all the ice cream).
- Place remaining cake layer over ice cream.
- Cover and freeze.
- For Fudge Sauce:.
- Combine evaporated milk and sugar in medium saucepan,.
- Cook, stirring constantly, on medium heat until mixture comes to a rolling boil.
- Boil and stir for 1 minute.
- Add unsweetened chocolate and stir until melted; beat over medium heat until smooth.
- Remove from heat and stir in butter, vanilla extract, and salt.
- Cut cake into squares.
- For each serving place a cake square on plate and spoon hot fudge sauce on top. Garnish with whipped cream and a cherry.
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