“Ice Cream” Cake

[Guest guest]

" Ice Cream " Cake

Makes one cake or 8-10 servings

 

3 cups all-purpose flour

2 cups sugar

1/2 cup cocoa powder

2 tsp. baking soda

2 tsp. vanilla extract

2 tsp. distilled white vinegar

1/2 cup plus 2 Tbsp. vegetable oil

2 cups cold water

2 pints nondairy ice cream, flavors of your choice, softened

10 to 15 chocolate-cream sandwich cookies (such as Droxies at

Keebler.com), finely ground in a food processor

1 cup strawberry topping or pie filling

16 oz. nondairy whipping cream (try Rich's at Richs.com), whipped

according to package directions (add a drop of food color in the

last 30 seconds, if desired)

Tube(s) of decorator frosting, optional

 

Preheat the oven to 350ºF. Grease and flour two 9-inch round cake

pans and set aside.

In a medium bowl, combine the flour, sugar, cocoa powder, and baking

soda. Stir in the vanilla, vinegar, and oil. Add the water and stir

well. Immediately pour the mixture into the two cake pans, dividing

evenly, and bake at 350ºF for 30 to 35 minutes.

Allow the cakes to cool before removing them from the pans, then

divide each cake into two layers.

Put the bottom layer of one cake on a serving platter. Spread one

pint of the nondairy ice cream over the top and sprinkle it with the

ground cookies. Top it with the top piece of the cake, placed upside

down so that the flat side faces up.

Spread the strawberry topping over the cake and top it with the

bottom layer of the other cake. Spread that cake with the remaining

ice cream and top it with the final piece of cake so that the

rounded side is face up. Ice the entire cake with the nondairy

whipped cream.

Decorate the cake, if desired, then place it, uncovered, in the

freezer for several hours to firm up.