Black Forest Ice Cream Cake


  • 1 quart vanilla or burgundy cherry ice cream, softened
  • 1 3/4 cups unsifted all-purpose flour
  • 2 cups granulated sugar
  • 34 cup Hershey's cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong black coffee
  • 1 cup buttermilk or sour milk*
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups whipped cream
  • 1 cup cherry pie filling


  1. Firmly pack ice cream into a foil-lined 9-inch round cake pan. Cover; freeze about 2 hours.
  2. Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
  3. Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl.
  4. Add eggs, coffee, buttermilk, oil and vanilla extract. Beat on medium speed for 2 minutes (batter will be thin).
  5. Pour batter into prepared cake pans.
  6. Bake for 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely.
  7. Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second layer cake, top side up over ice cream layer. Gently spread whipped cream on top and sides of cake. With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake. Fill center with cherry pie filling.
  8. Cover and freeze for at least 1 hour before serving.

* To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup.

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