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Ooey Gooey Chocolate Ice Cream Cake Recipe by Paula Deen

Moderate Level
85 MIN 60 Prep + 25 Cook
Servings
$ /Serving
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Moderate Level
85 MIN 60 Prep + 25 Cook
Servings
$ /Serving

Ooey Gooey Chocolate Ice Cream Cake Recipe by Paula Deen

Moderate Level
85 MIN 60 Prep + 25 Cook
Servings
$ /Serving

Ingredients

  • 1 cup butter
  • 8 (1 oz) semi-sweet chocolate, squares
  • 8 1-ounce squares semi-sweet chocolate
  • 1 cup sugar
  • 5 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 gallon vanilla ice cream, softened
  • 6 (2.07 oz) chocolate candy bars, chopped and divided
  • 6 2.07-ounce can Snickers dy bars, chopped and divided
  • 3/4 cup chocolate sauce
  • 3/4 cup chocolate sauceGarnish, chocolate sauce and caramel sauce

Preparation

1. Preheat oven to 350°

2. In a large bowl, combine butter and chocolate. Microwave at high (100% power) in 30 second intervals, stirring after each, until chocolate is melted and smooth. Whisk in sugar. Add eggs, one at a time, whisking well after each addition. Whisk in flour until smooth. Pour batter into an ungreased 10-inch springform pan. Place pan on a rimmed baking sheet. Bake for 25 minutes. Let cool completely.

3. In a large bowl, combine ice cream and half of chopped candy bars.

4. Spread chocolate sauce evenly over cake layer. Spread ice cream mixture over chocolate sauce. Cover and freeze for 4 hours, or until firm. Drizzle cake with chocolate sauce and caramel sauce, if desired. Sprinkle with remaining chopped candy bars.

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Preparation

1. Preheat oven to 350°

2. In a large bowl, combine butter and chocolate. Microwave at high (100% power) in 30 second intervals, stirring after each, until chocolate is melted and smooth. Whisk in sugar. Add eggs, one at a time, whisking well after each addition. Whisk in flour until smooth. Pour batter into an ungreased 10-inch springform pan. Place pan on a rimmed baking sheet. Bake for 25 minutes. Let cool completely.

3. In a large bowl, combine ice cream and half of chopped candy bars.

4. Spread chocolate sauce evenly over cake layer. Spread ice cream mixture over chocolate sauce. Cover and freeze for 4 hours, or until firm. Drizzle cake with chocolate sauce and caramel sauce, if desired. Sprinkle with remaining chopped candy bars.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product