Post by chief_cook2 on Jul 12, 2005 8:08:33 GMT -6
Servings: 8
Ingredients:
10 Drakes Devil Dogs (or other creme-filled chocolate cakes)
1 pint cherry vanilla ice cream, softened
1 1/2 cups heavy cream, chilled
1/4 cup confectioners' sugar
1/2 tsp. vanilla extract
1 ounce bittersweet or semisweet chocolate
Maraschino cherries for garnish
1. Line the bottom of a 9 1/2-by-4-by-3-inch loaf pan with a rectangle of
parchment or wax paper.
2. Place five Devil Dogs widthwise in the bottom of the pan. Spread the ice
cream evenly over the cakes. Place five cakes widthwise on top of the ice
cream. Cover with plastic wrap and place in the freezer until the ice cream
is very firm, at least 3 hours and up to one day.
3. When ready to continue, combine the heavy cream, confectioners' sugar
and vanilla in a medium-size bowl and, using an electric mixer, whip until
it holds stiff peaks.
4. Remove the pan from the freezer. Run a sharp paring knife around the
edge to loosen the cake. Place a serving platter over the pan and turn
over. Gently tap to release. Peel the paper from the cake. Smooth the
whipped cream over the top and sides of the cake with an offset spatula.
Lightly cover with plastic wrap. Return the platter to the freezer to allow
the whipped cream to firm up, at least 3 hours and up to one day.
5. When ready to serve, gently melt chocolate in microwave or in a double
boiler. Allow it to cool a little before using. Remove cake from freezer.
Dip a fork into the melted chocolate and wave it over the cake to form
decorative stripes. Garnish with cherries. Slice and serve.