Archives for the month of: September, 2012

After an entire weekend of salsa dancing at the NY International Salsa Congress, JeanCarlos and I decided to make an ice cream cake from scratch! Now, I must admit I’m no expert in the kitchen nor am I an amateur, but I considered this to actually be a challenge. But, I must say, this recipe was much easier than I expected! It does take a bit of time so do not expect to enjoy this delicious treat soon after you start to make this BUT, it is definitely worth the wait!  ENJOY!

Two quick warnings:

1. There is a lot of cake maneuvering, which is actually quite fun, but just be prepared!

2. There is a typo on the recipe in case you look directly at the link instead of what I’ve written below: Remove the carton and, using a piece of string or dental floss, cut the cake* in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.


  • 1 (18.25 ounce) package chocolate cake mix (we used Devil’s food cake)
  • 1/2 gallon chocolate ice cream, softened in the refrigerator (we used Cookies & Creme)


Prepare cake according to package directions; bake in a 9×13 inch baking dish and cool completely. Be sure to grease your pan very well before placing the batter in so that the cake does not crumble and break.

P.S. check out these baking iPhone action shots!


Using a piece of string or dental floss, cut the cake in half lengthwise (long side to long side) and place the two layers side by side on a piece of wax paper. Make sure that the cake is cold before doing this.


Place the ice cream in between both halves of the cooled cake.


Trim the cake and ice cream so that the edges match. Place a board or serving platter over the cake, hold onto the wax paper and board, and flip the ice cream cake over. Remove the wax paper and smooth out the seam between the ice cream slabs. Cover with wax paper and freeze until very firm. Decorate as desired. We used Hershey’s chocolate ice cream with chocolate chips.



Laura and I were craving chocolate and decided to just make a plain old chocolate cake! Even though it was plain, it was very soft and moist. It would taste great with any kind of icing and even without icing as a not-too-guilty dessert! The original recipe even has some not-too-guilty substitutes for fattening ingredients!


  • 3/4 cups + 2 tablespoons flour
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup nonfat milk
  • 1/2 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot strong black coffee
  • Confectioners’ sugar, for dusting


Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper. Whisk flour, granulated sugar (or Splenda), cocoa powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar (or Splenda), egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.)

(Be careful with the brown sugar because it can ball up and get trapped in the whisk! Which is probably why the recipe says to use an electric mixer…)

Pour the batter into the prepared pan.

Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioner’s sugar before slicing.


SO GOOD with a cold glass of milk 🙂

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