Look out Baskin Robbins, this may be the best ice cream cake ever. Commercial ice cream cakes are generally gussied up under questionable "frosting" and decorations. The list of ingredients impossible to pronounce. And "cake" is a relative term. Rose has elevated ice cream cake to a whole new level.
It's practically health food!
Rose makes use of her amazing German Chocolate cake recipe as the base for this ice cream confection. It is my newest favorite dark chocolate cake, to date. The agonizing part was patiently waiting the requisite eight hours after the cake was split and layered with ice cream to properly freeze. Drizzled with decadent Chocolate Snowball Hot Fudge Sauce, it was well worth the wait.
I baked the cake in a 9x13. The biggest difficulty in putting this cake together is choosing which ice cream flavor to use. Strawberry won out but the thought of layering several flavors crossed my mind, as well as, buying twenty different flavors in the mini cups and turning the whole recipe into cupcakes.
Rose's recipes seem to shine, simply because she does not mask flavors. Lindt 90% and Valrhona cocoa powder went into the cake and sauce. The chocolate sauce was especially easy to make; my nine year old granddaughter made it entirely on her own. This cake is definitely a new family favorite.