Old Fashioned Ice Cream Cake

By tlshinnick

Ingredients

• 3/4 cup unsalted butter -- softened
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup warm water
• 1/2 cup warm milk
• 3/8 teaspoon salt
• 1 tablespoon baking powder
• 1 cup cake flour
• 1 3/4 cups all-purpose flour

Preparation

Step 1

Preheat oven to 350 F. Generously spray a ten inch springform cake pan
with nonstick cooking spray. Place a circle of parchment paper on the pan
bottom. Line a baking sheet with parchment paper and set aside. Place
sugar in food processor and grind for 20 or 30 seconds. Add butter and
process until blended. Add eggs and vanilla and blend. Add remaining
ingredients and blend until smooth about 2 to 3 minutes.

Pour batter out into prepared pan and place pan on the baking sheet. Bake
until cake springs back when gently touched, 35-45 minutes.

Cool cake for 15 minutes before removing from pans and then cool to room
temperature before icing. You can also wrap the cake and freeze it for
another for easier handling. To assemble, split horizontally in three
layers, slather on fillings on each layer and press into place. Freeze to
set.