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Best: Banana Split Ice-Cream Cake

Category: CakesDeserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

4 cup Strawberry ice cream
1/3 cup Chocolate sauce, chilled
4 cup Vanilla ice cream
14 oz Canned pineapple
4 cup Chocolate ice cream
1/2 cup Whipping cream
1 tbsp Icing sugar
1 Banana, sliced

MMMMMSTRAWBERRY SAUCE

1 1/4 cup Frozen strawberries
3 tbsp Granulated sugar
1/2 tsp Orange rind, grated
1 tbsp Orange juice, or water
1 tsp Cornstarch

MMMMMCHOCOLATE SAUCE

1 cup Granulated sugar
3/4 cup Whipping cream, or evaporated milk
1/2 cup Unsweetened cocoa powder
1 tsp Vanilla
pinch Salt

Instructions:

Chocolate Sauce: In saucepan, whisk together sugar, shipping cream,
cocoa, vanilla and salt until smooth; cook over medium heat, stirring
for 8-10 minutes or until thickened and smooth. Let cool. [Makes
1-1/2 cups.]

Cake:

Let strawberry ice cream stand at room temperature for about 20
minutes or until spreadable; pack evenly into 9-inch springform pan.
Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm.

Meanwhile, let vanilla ice cream stand at room temperature for about
20 minutes or until softened. Meanwhile, drain pineapple and pure in
food processor; mix into vanilla ice cream. Spread over chocolate
layer; freeze for 20 minutes or until firm.

Meanwhile, let chocolate ice cream stand at room temperature for 20
minutes or until softened; spread over pineapple layer. Freeze for 20
minutes or until firm.

[Cake can be prepared to this point, covered and stored in freezer
for up to 3 days.]

Strawberry Sauce:

Meanwhile, in small saucepan, stir together strawberries, sugar and
orange rind. Blend orange juice with cornstarch; stir into pan and
cook, stirring, over medium-high heat for 7-8 minutes or until
thickened. Refrigerate until chilled.

Whip cream with icing sugar; spread or pipe over top of cake. Remove
side of pan; garnish with banana and strawberry sauce. Serve
immediately.

Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen

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