Grandma's Red Velvet Cocoa Ice Cream Cake

By Hklbrries

An incredible cake from the Wilton people, made for freezing. You can use any frosting, including whipped cream, as you wish.

[I have no idea who's Grandma this refers to].

Ingredients

• 1/3 gallon vanilla ice cream
• 1 stick (1/2 cup) butter, softened
• 1 1/2 cups sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 tsp red vegetable food color
• 2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp salt
• 1 cup buttermilk
• 1 1/2 tsp baking soda
• 1 tbsp white vinegar

Details

Servings 10

Preparation

Step 1

Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In large mixer bowl beat butter, sugar and vanilla until creamy. Add eggs and food color, blend well.

In a separate bowl, stir together flour, cocoa and salt; add alternately with buttermilk to the batter mixture, beating until well blended.

Stir baking soda into vinegar, fold carefully into the batter (do NOT beat). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks. Cool completely. Wrap carefully and freeze (if desired).

One day before assembling the cake, thaw the ice cream until soft but not melted. Place in bowl and stir until smooth. Line 9-inch cake pan with plastic wrap and fill with ice cream, pack down and smooth top. Place in freezer.

To assemble cake: Unwrap cake layers and place one layer on serving plate. Remove and unwrap ice cream layer, place on cake, and top with remaining cake layer. Frost with your favorite buttercream frosting. Sprinkle on coconut and press gently into icing.

Return to freezer. Remove 10 to 15 minutes before serving.