Chocolate Ice Cream Cake (but not what you think)" posted by Aleta Meadowlark at Omnomicon. Aleta collects cookbooks, specifically by New England civic organizations between 1950 and 1980 for fundraising purposes. That's quite a niche. The following recipe comes from one of those cookbooks, Potpourri from Calvary (Calvary Baptist Church in Easthampton).
I first made this cake when I saw Aleta's recipe last year. OMG! You're going to love this. This could become your favorite birthday cake!
The secret ingredient in this cake is Chocolate Ice Cream. This is a simple recipe with stunning and tasty results. It's unbelievably moist--well, it has chocolate ice-cream in it! And, there are all kinds of possible variations--different ice cream, different cake mixes. I usually use Duncan Heinz Devil's Food Cake mix. I don't ice this cake because I think it's already so rich.
You can also add dark chocolate chunks to this cake. Just fold the chocolate chunks into the batter after it's beaten.
Be sure and soften the Chocolate Ice Cream. You can do this by scooping it into a bowl and letting it sit for about 10 minutes. Your mixer will do the rest of the work.
I've adapted the recipe a bit by adding the chocolate chunks and always using a great dark chocolate ice-cream. You can, of course, make your own cake batter with cocoa and flour and sugar, etc, but this is sooo simple.
1 box chocolate cake mix
1 pint good quality dark chocolate ice cream, softened
1 cup water
1/2 cup broken dark chocolate chunks (optional)
Preheat oven to 350 F. Grease a tube or bundt pan, then dust with cocoa powder.
Beat all ingredients together for 4 minutes.
Fold in dark chocolate chunks, pour into pan and bake 45 minutes.
Serve with a dusting of confectioner’s sugar.
Photos: Aleta at Omnomicon Be sure and click to see the other photos