BLACKBERRY AND CHOCOLATE ICE CREAM ICEBOX CAKE
This easy dessert for summer is simply assembled with whipped cream, blackberry jam, chocolate graham crackers, & storebought chocolate ice cream.
Provided by Kendra Vaculin
Categories Milk/Cream Vanilla Jam or Jelly Summer Quick & Easy Cake Ice Cream Fourth of July Mother's Day Father's Day Dessert Frozen Dessert Labor Day Memorial Day Chocolate Blackberry
Yield Makes one 9x5" cake
Number Of Ingredients 7
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
BLACKBERRY CHOCOLATE CAKE
A truly delicious dessert cake served right from the fridge. I used blackberries that I picked in the forest. The recipe, which is from a Swiss cooking magazine called 'Le Menu', calls for a chocolate with 70% cocoa. Mine had less, but it was still delicious. I also had to replace flour for the cornstarch thus I added it as an alternative. Preparation time does not include chilling time. Enjoy!
Provided by tigerduck
Categories Breads
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Line and butter a springform of 20cm.
- Melt butter and chocolate on low heat. Let cool a little bit while stirring. Add eggs, sugar and gran marnier (or cointreau). Mix cornstarch (or flour) with ground almonds and add. Pour mixture into springform. Stick blackberries into mixture. Bake in the middle of a 200°C oven for 20-25 minutes. THE CAKE SHOULD STILL BE MOIST. Remove cake and let cool.
- Cool for several hours or best overnight.
- Sprinkle with icing sugar and serve as it is or with whipped cream, sour cream or ice cream.
Nutrition Facts : Calories 355.2, Fat 27.9, SaturatedFat 13.5, Cholesterol 96.5, Sodium 120.4, Carbohydrate 27.1, Fiber 5.3, Sugar 16.9, Protein 7.7
BLACKBERRY DUMP CAKE
This blackberry dump cake is a crowd pleaser. Serve with ice cream or whipped topping.
Provided by JA Taylor
Categories Dump Cake From a Mix
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix blackberries and sugar together in a bowl. Transfer to a 9x13-inch glass baking pan and spread evenly over the bottom.
- Sprinkle cake mix evenly over the berries. Place butter slices evenly over the cake mix; most of the cake mix should be covered with butter slices. Do not mix or stir.
- Bake in the preheated oven until topping is golden brown, about 45 minutes. Serve warm.
Nutrition Facts : Calories 398 calories, Carbohydrate 59.5 g, Cholesterol 40.7 mg, Fat 18.1 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 11 g, Sodium 237.2 mg
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
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