| previous | next |
Title: Hazelnut Ice Cream Cake
Categories: Cake
Yield: 1 8-in.cake
| 1 | c | Chopped dates |
| 1 | ts | Baking soda |
| 1 | c | Boiling water |
| 1 3/4 | c | Sifted all-purpose flour |
| 1/4 | c | Unsweetened cocoa |
| 1/2 | ts | Salt |
| 1 | c | Butter or margarine |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1/2 | ts | Orange extract |
| 3/4 | c | Chopped Oregon hazelnuts |
| 2 | oz | Semi-sweet chocolate - grated |
| 1 | pt | Coffee ice cream |
Combine dates, soda and boiling water; cool. Sift together flour, cocoa and salt. Cream butter with sugar, beat in eggs and orange extract. Add flour mixture alternately with date mixture, beating after each addition. Pour into 2 greased and floured 8-inch round cake pans. Sprinkle hazelnuts on batter. Bake in 350 oven for 30 to 35 minutes, or until cake tests done. Cool layers thoroughly on racks. Then sprinkle with chocolate. Spread ice cream on top of one cake layer and top with second layer, nut side up. Freeze several hours or overnight. Take cake from freezer and let stand in refrigerator 1 hour before serving.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
| previous | next |