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.
Cake: 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
Buttercream 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