Chocolate-Mint Ice Cream CakeChocolate Cake
FromBaking BitesMakes a 10″ by 15″ Cake2 cups sugar 2 cups all purpose flour 1/2 cup cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp baking soda1 tsp salt2 large eggs1/2 cup milk1/2 cup buttermilk1/2 cup vegetable oil1 tsp vanilla extract1 cup hot water Preheat oven to 350F. Grease a 10×15-inch jelly roll-type pan with cooking spray and line withparchment paper. Leave some paper overhanging the edges of the pan.In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda andsalt.In a medium bowl, whisk together eggs, milk, buttermilk, vegetable oil and vanilla extract. Pour into flour mixture and stir until just combined.Pour hot water (not quite boiling) over batter and stir until smooth. Pour into prepared pan.Bake for about 25 minutes, until cake springs back when lightly pressed and a toothpickinserted into the center comes out clean.Let cake cool in pan for 15 minutes, then use the parchment paper to transfer cake to a wirerack to cool completely. Do not remove parchment paper.
Cocoa Whipped Cream Frosting
2 cups heavy whipping cream1 teaspoon vanilla extract2 1/2 tablespoons cocoa powder 2 tablespoons powdered sugar Whip the cream and vanilla extract with an electric mixer on medium speed. Slowly add thecocoa powder and powdered sugar (I suggest you sift these first) and increase the speed tohigh. Beat until stiff peaks form. Frost the cake immediately.
17 and Baking