Guest guest Posted May 9, 2001 Report Share Posted May 9, 2001 Picture available for this one, too. * Exported from MasterCook * Mint Chocolate Chip Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dark Chocolate Cake 3 pints green mint chocolate-chip ice cream 2 pints white mint chocolate-chip ice cream Trim cake layers to 6-inch squares. Slice each layer in half horizontally, making a total of 4 layers. Cut a 6-inch square of cardboard or foam; set aside. Microwave green ice cream until softened, about 20 seconds. Transfer ice cream to a medium mixing bowl, and stir with a rubber spatula. Place in the freezer. Microwave white ice cream until softened, about 20 seconds, and transfer to another mixing bowl. Stir with a rubber spatula. Place one cake layer on the cardboard. Using an offset spatula, spread 2 cups white ice cream over the cake. Place another cake layer on top of ice cream. Place cake and bowl of white ice cream in the freezer for 20 minutes. Remove the cake and the bowl of green ice cream from the freezer. Stir ice cream with the spatula to soften. With the spatula, evenly spread 2 cups green ice cream over cake. Place a third cake layer on top. Return the cake and the bowl of green ice cream to the freezer for 20 minutes more. Remove the cake and the bowl of white ice cream from the freezer, and spread the remaining 2 cups white ice cream over the top; place the fourth cake layer on top of the white ice cream. Return the cake to the freezer for 20 minutes more. Remove the cake and bowl of green ice cream from freezer, and spread 2 cups green ice cream over top. Return cake and ice cream to freezer, and chill the cake until firm, about 1 hour. Remove the cake and remaining 2 cups green ice cream from freezer. Using a long serrated knife, trim 1/4 inch from all sides of the cake, making them even. Using an icing spatula, quickly spread the remaining green ice cream around the sides of the cake. Return the cake to freezer; freeze until completely hardened. Source: " MarthaStewart.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 10g Fat (37.5% calories from fat); 3g Protein; 33g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 181mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : You may alternate layers of green and white ice cream as we did in this striped cake, but using simply one or the other is just as delicious. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Dark Chocolate Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tablespoons unsalted butter -- melted, plus more for pans 2 cups all-purpose flour -- plus more for pans 1 1/2 cups sugar 3/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 large whole egg -- room temperature 1 large egg white -- room temperature 1 teaspoon pure vanilla extract 1 1/3 cups strong -- hot coffee Heat oven to 325°. Butter two 8-inch-square baking pans. Line with parchment, and butter again. Flour pans, tapping out excess; set aside. In the bowl of an electric mixer fitted with the whisk attachment, combine all the ingredients except the hot coffee. Mix ingredients on low speed until combined, about 1 minute. Slowly add the coffee. Mix until smooth, about 1 minute. Pour batter into prepared pans; smooth tops with an offset spatula. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer the pans to wire rack to cool. Turn out the cakes, and wrap them in plastic wrap until ready to use. Source: " MarthaStewart.com " Yield: " 2 eight-inch-square layers " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3524 Calories; 154g Fat (37.5% calories from fat); 49g Protein; 528g Carbohydrate; 28g Dietary Fiber; 559mg Cholesterol; 2892mg Sodium. Exchanges: 15 Grain(Starch); 2 Lean Meat; 29 1/2 Fat; 20 Other Carbohydrates. NOTES : Milk may be substituted for the coffee. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dark Chocolate Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tablespoons unsalted butter -- melted, plus more for pans 2 cups all-purpose flour -- plus more for pans 1 1/2 cups sugar 3/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 large whole egg -- room temperature 1 large egg white -- room temperature 1 teaspoon pure vanilla extract 1 1/3 cups strong -- hot coffee Heat oven to 325°. Butter two 8-inch-square baking pans. Line with parchment, and butter again. Flour pans, tapping out excess; set aside. In the bowl of an electric mixer fitted with the whisk attachment, combine all the ingredients except the hot coffee. Mix ingredients on low speed until combined, about 1 minute. Slowly add the coffee. Mix until smooth, about 1 minute. Pour batter into prepared pans; smooth tops with an offset spatula. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer the pans to wire rack to cool. Turn out the cakes, and wrap them in plastic wrap until ready to use. Source: " MarthaStewart.com " Yield: " 2 eight-inch-square layers " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3524 Calories; 154g Fat (37.5% calories from fat); 49g Protein; 528g Carbohydrate; 28g Dietary Fiber; 559mg Cholesterol; 2892mg Sodium. Exchanges: 15 Grain(Starch); 2 Lean Meat; 29 1/2 Fat; 20 Other Carbohydrates. NOTES : Milk may be substituted for the coffee. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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