ree makes the easiest ice cream cake ever with layers of pound cake, ice cream and chocolate candy! 😋 RECIPE 👇 1 pound cake 1 cup vanilla ice cream, slightly softened 4 large peanut butter cup candies, roughly chopped 1 cup chocolate ice cream, slightly softened 1/2 cup chocolate candies, such as M and Ms, roughly chopped 1 cup chocolate chip ice cream, slightly softened Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering the top Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours. When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.
vanilla wacky cake breaks all the rules of baking! 😲 RECIPE 👇 1/3 cup vegetable oil, plus more for greasing the pan 1 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon kosher salt 2 tablespoons white vinegar 2 teaspoons pure vanilla extract 2 cups frosting or whipped cream, for serving Position an oven rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-by-8-inch baking pan with vegetable oil. Sift the flour, sugar, baking soda and salt through a fine-mesh strainer directly into the prepared baking pan. Stir together with a fork (or a silicone whisk if using a nonstick baking pan). Add the oil, vinegar, vanilla and 1 cup water; stir with the fork until fully incorporated. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour. Frost the top of the cake with the frosting, if using. Cut into 9 squares and serve each with a dollop of whipped cream, if using.