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Mint Chocolate Chip Ice-Cream Cake Recipe

   
 

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     Mint Chocolate Chip Ice-Cream Cake

Category   Desserts - Breads
Sub Category   None

Ingredients
Parchment paper
Devil's Food Cake Batter
1/2 gal. mint chocolate chip ice cream, softened
10 chocolate wafers, coarsely crushed
Chocolate Ganache
Garnishes- sweetened whipped cream, thin crème de menthe chocolate mints
 

Instructions
Preheat oven to 350. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans. Bake at 350 for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour). Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours. Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice- cream cake. Let stand 15 minutes before serving. Garnish, if desired.


Originally Submitted
1/7/2013





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