Michaels Fabulous Chocolate Mountain Ice Cream Cake Recipes

Steps:

• * In addition to the ingredients above, you will need 1 12 x 9-inch aluminum lasagna pan and plastic seran wrap.
• ** Although crushed walnuts, chocolate chunks, and assorted candies are listed as ingredients, this part is up to your discretion and your artistic expertise.
• Shape the aluminum lasagna pan into a cone that will fit the amount of ice cream necessary for this mountain cake. You will probably need to do some cutting and I admit to using duct tape on the outside to seal it. Be careful you don't cut yourself!
• Cover the inside of the pan with plastic seran wrap for easy cake removal.
• Spoon about 1/2 of the ice cream into a bowl, using a pastry cutter mash it up with about 2 Tablespoons milk to a thick milkshake-like consistency. Repeat. Pour the "batter" into your cone shaped cake pan, lodge safely in freezer.
• Mash up the Oreos, and pat onto the open end of your cake (this is the base of the mountain).
• Allow for the cake to freeze at least 1 hour, and I wouldn't recommend more than 6-8.
• When the cake is ready to be served, whip the cream.
• Put the cake on a platter, pour the cream on the "peak." Sprinkle mountain peak with chocolate chunks and crushed walnuts.
• Place gummy candies artistically around mountain- serve!
• **Optional: for some extra pizazz, use a warm egg shell half, fill it with about 1 tablespoon of brandy, and place on the peak of the cake. Light it for a FLAMING mountain ice cream cake.
• ***I posted this recipe as gluten-free, which is incorrect because of the oreos, and I apologize. For a gluten free version, you could substitute with crunched up sweetened rice cakes, or you could just leave out that part completely. Sorry for the inconvenience -- I'm not sure how to change that mistake.

Steps:

• In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
• Cool completely.
• Sift flour with soda, salt and baking powder.
• Preheat oven to 350°F.
• Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
• In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
• At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
• Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
• Cool in pans 10 minutes.
• Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
• Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
• Remove from heat.
• With whisk, blend in 2 1/2 cups confectioners' sugar.
• In bowl set over ice(I use ice cubes) beat until it holds shape.
• 18. Filling: whip cream with sugar and vanilla;refrigerate.
• To assemble cake: On plate place a layer, top side down;spread with half of cream.
• Place second layer, top side down;spread with rest of cream.
• Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
• Refrigerate at least 1 hour before serving.
• To cut, use a thin-edged sharp knife;slice with a sawing motion.
• And forget the swirls.
• I think it looks gourmet just to spread the frosting.
• It dries really dark and looks cool.
• Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.

Steps:

• Heat oven to 350°F. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
• Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.

Steps:

• Line a 9x5-in. loaf pan with plastic wrap. Place 6 chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours., Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap. , If desired, combine whipped topping and extract. Frost top and sides of cake with whipped topping. Sprinkle with remaining cookie crumbs.

Steps:

• Preheat oven to 375°F.
• Grease three 8" layer cake pans; dust lightly with bread crumbs.
• Sift dry ingredients together.
• Cream butter and sugar; add vanilla.
• Beat in eggs, one at a time, until well blended.
• Beat in chocolate.
• Add water alternatively with dry ingredients.
• Divide batter into cake pans, spread to level, then push batter up the sides a little bit leaving a slight concavity in the center.
• Bake for 25 to 30 minutes or until cake just begins to pull away from the sides of the pan.
• Cool 5 minutes in the pan, then invert and cool completely on cooling racks.
• If necessary for even frosting, cut the tops level.
• Frost layers, staking them, and sides with your favorite frosting (I like coffee flavored Seafoam Frosting).
• With your spatula, quickly pull frosting up in peaks all over the cake.