Red Velvet Ice Cream Cake
- 1/2 cup (1 stick) butter or margarine, softened
1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (1
ounce) bottle red food coloring
- 2 cups all-purpose flour
- 1/4 cup unsweetened
- 1 teaspoon salt
- 1 cup buttermilk or sour milk*
1/2 teaspoons baking soda
- 1 tablespoon white vinegar
- 1/2 gallon vanilla ice
For the buttercream frosting
- 1/2 cup solid vegetable shortening
- 1/2 cup butter or margarine
- 1 teaspoon vanilla extract (clear, if available)
- 4 cups sifted confectioners' sugar (approximately a 1-pound
box); sift before measuring
- 2 tablespoons milk
- Heat oven to 350 degrees F. Grease and flour (or dust with extra cocoa)
two 9-inch round baking pans.
- In large mixer bowl beat butter, sugar and vanilla extract until creamy.
Add eggs and food coloring; blend well.
- Stir together flour, cocoa and salt; add alternately with buttermilk to
batter mixture, beating until well blended.
- In a small bowl, stir baking soda into vinegar; fold carefully into batter
(do not beat). Pour batter into prepared pans.
- Bake for 30-35 minutes or until wooden pick inserted in center comes out
- Cool for 10 minutes; remove from pans to wire racks. Cool completely.
- Thaw ice cream until soft, but not melted (about 15 minutes at room temperature).
Place in bowl and stir until smooth. Line a 9-inch cake pan with plastic wrap
and fill with ice cream, packing down and smoothing top. Place in freezer until
- To make the frosting: Cream butter and shortening with electric mixer.
- Add vanilla extract.
- Gradually add sugar, 1 cup at a time, beating well on medium speed. Scrape
sides and bottom of bowl often. When all sugar has been mixed in, icing will
- Add milk and beat at medium speed until light and fluffy.
- Use immediately, or keep icing covered with a damp cloth until ready to
- To assemble cake: Place one cake layer on serving plate. Remove and unwrap
ice cream layer; place on cake, place remaining cake layer on top. Frost top
and sides with buttercream frosting.
Yield: 10-12 servings
Cake can be assembled and frozen up to 24 hours before serving.
Posted by Annette at Recipe Goldmine 2/14/2002 8:01 am