Page 132 - Chocolate Cake Doctor

114 C H O C O L A T E P O U N D C A K E S
INCREDIBLE MOCH
INCREDIBLE MOCHA A
MELTED ICE CREAM CAK
MELTED ICE CREAM CAKE E
WITH CHOCOLATE MARSHMALLOW FROSTING
othing pleases me more than
for someone to adapt one of
my recipes, adding their own
choice of ingredients, and turning
out a fun and different cake. That’s
precisely what happened with this
talked-about recipe, which usually
is made with Ben & Jerry’s Cherry
Garcia Ice Cream. A meeting was
scheduled at my publisher’s office
in New York, and those clever peo-
ple at Workman folded coffee ice
cream into my ice cream cake,
added a dash of espresso powder,
and enrobed it in Chocolate Marsh-
mallow Frosting. That cake had us
all sitting up and
paying attention!
SERVES: 16
PREPARATION TIME: 7 MINUTES
BAKING TIME: 40 TO 45 MINUTES
ASSEMBLY TIME: 5 MINUTES
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain white
cake mix
2 cups best-quality coffee ice cream, melted
3 large eggs
1 tablespoon instant coffee powder or
espresso powder
Chocolate Marshmallow Frosting (page 439)
1. Place a rack in the center of the oven
and preheat the oven to 350°F. Lightly
mist a 12-cup Bundt pan with vegetable
oil spray, then dust with flour. Shake out
the excess flour. Set the pan aside.
2. Place the cake mix, melted ice
cream, eggs, and coffee powder in a
large mixing bowl. Blend with an
electric mixer on low speed for