Chocolate Ice Cream Cake Recipe

Chocolate Cream Rosettes (recipe follows, optional)

In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.
In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter.
Pour about 1 2/3 cups batter into each prepared pan.
Bake until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely.
Wrap each layer separately in foil; freeze several hours or several days in advance of serving.

Prepare Ice Cream Layers.
Remove cake and Ice Cream Layers from freezer; peel off foil.
On serving plate, alternately layer cake and ice cream layers,
beginning and ending with cake. Wrap tightly; return to freezer.
Just before serving, frost top of cake with whipped cream.
Arrange fruit in decorative design on top; pipe on Chocolate Cream Rosettes, if desired.
Makes 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Ice Cream Layers: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.

Chocolate Cream Rosettes: In small mixer bowl, stir together 1/4 cup granulated sugar and 2 tablespoons HERSHEY'S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip.

Recipe and photograph provided courtesy of The Hershey Company