Ingredients Jump to Instructions ↓

  1. 3/4 cup cake flour

  2. 1/2 cup sugar

  3. 1 teaspoon baking powder

  4. 1/4 teaspoon salt

  5. 1/3 cup 2% milk, divided

  6. 3 tablespoons shortening

  7. 1 egg white

  8. 1/4 teaspoon vanilla extract

  9. 2 cups chocolate ice cream, softened

  10. 1/4 cup chopped maraschino cherries

  11. 1/4 cup chopped walnuts

  12. 1-1/2 cups whipped topping

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the flour, sugar, baking powder and salt. Add 1/4 cup milk and shortening; beat for 2 minutes on medium speed. Add egg white, vanilla and remaining milk; beat 2 minutes longer. Pour into a 6-in. round baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine the ice cream, cherries and walnuts. Press into a foil-lined 6-in. round baking pan. Cover and freeze for 2 hours or until firm. Place cake on a serving plate; invert ice cream layer onto cake. Discard foil. Spread whipped topping over top and sides of cake. Cover and freeze for 8 hours or overnight. Remove from the freezer 5 minutes before serving. Yield: 6 servings.


Send feedback