- 1
Ingredients
- FOR THE CAKE:
- 1/2 cup (1 stick) butter or margarine, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 Tablespoon red food coloring
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 1 tablespoon white vinegar
- 1 container (1 1/2 qts.) strawberry ice cream, softened
- FOR THE FROSTING:
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar
- Pinch of salt
- 1 1/2 teaspoons vanilla extract
- 2 cups heavy cream
- 1 1/2 cups shredded sweetened coconut
- 1 lb. fresh strawberries, trimmed and sliced
Preparation
Step 1
Heat oven to 350 degrees F. Grease and flour (or dust with extra cocoa) two 9-inch round baking pans.
FOT THE CAKE:
In large mixer bowl beat butter, sugar and vanilla extract until creamy. Add eggs and food coloring; blend well.
Stir together flour, cocoa and salt; add alternately with buttermilk to batter mixture, beating until well blended.
In a small bowl, stir baking soda into vinegar; fold carefully into batter (do not beat). Pour batter into prepared pans, dividing batter equally. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
Place 1 cake layer in 9" springform pan. Spread ice cream over cake. Top with remaining cake layer. Wrap outside of pan with foil. Cover and freeze 4 hrs., or overnight, until set.
FOR THE FROSTING:
In bowl of electric mixer on medium speed with whip attachment, beat cream cheese, powdered sugar, vanilla extract and salt for 2 min., or until creamy. Drizzle in heavy cream. Beat 3 min. or until firm peaks form.
Unmold cake and transfer to platter. Coat cake with 2/3 frosting. Press coconut onto sides. Freeze 30 min.
Spoon remaining frosting into pastry bag fitted with 1/2" plain round tip. Pipe rings of decorative dollops onto cake. Arrange strawberry slices between rings. Freeze; remove from freezer 15 min. before serving.