VanillaSalted Caramel Ice Cream Cake with Whipped Cream Recipe
- For the cake::
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2/3 cup sugar
- 12 teaspoon kosher salt
- 2 large eggs
- 12 cup canola oil
- 2 tablespoons sour cream
- 1 tablespoon vanilla extract
- 3 pints salted caramel ice cream, slightly softened
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Caramel sauce, for drizzling
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line it with parchment so it overhangs two sides, and butter the parchment.
- To make the cake, sift the flour and baking powder into a bowl.
- Whisk in the sugar and salt.
- In another bowl, whisk together 34 cup warm water, the egg, oil, and vanilla until blended.
- Pour the wet ingredients into the dry ingredients and stir just until blended.
- The batter will be very thick.
- Spread the batter into the prepared dish in an even layer.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 20 minutes.
- Let cool for 10 minutes in the dish on a wire rack, then remove from the dish and let cool completely.
- Remove the parchment and return the cake to the dish.
- Put the ice cream in a bowl and stir with a large metal spoon to soften the ice cream until spreadable (make sure it doesnt get overly soft and soupy).
- Spread the ice cream over the top of the cake into a thick, even layer.
- Cover with plastic wrap and freeze until firm, about 4 hours.
- In a bowl, using an electric mixer fitted with the whisk attachment, whip the cream, sugar and vanilla on medium speed until medium-stiff peaks form.
- Spread the whipped cream over the ice cream in an even layer.
- Drizzle with the caramel sauce.
- Cut into squares and serve.
cake, flour, baking powder, sugar, kosher salt, eggs, canola oil, sour cream, vanilla, caramel ice cream, heavy cream, sugar, vanilla, caramel sauce
Taken from www.chowhound.com/recipes/vanillasalted-caramel-ice-cream-cake-whipped-cream-31450 (may not work)