We all scream for ice cream CAKE!!

I tried to channel Betty Rocker and make an ice cream cake for the birthday potluck at work. It was going to be an Italian theme so I searched the internet for something that was Italian and ice cream cake. Ekkk!!! I found a recipe but had to tweek it alittle to please the masses. So I started the 3 day process to get this cake made. Freaking out the whole way that it would be a disaster and would taste NASTY. Day one I made the and let it cool hours (would have just been overnight but it was during the work week). I cut the cake in two and put the coffee syrup mixture in the fridge to cool. Now the pictures begin ....

Here I am putting the coffee mixture on the cake to soak up. Ally was my photographer here you can tell how tall she is. Mama say CHEESE!! I work all day, I dont have time to make homemade ice cream.

Sorry you are missing the ice cream layer, Ally had a craving for bananas. Chocolate layer is down and now for the top cake layer and its drenching of the coffee mixture. Getting ready to wrap it for another 24 hour visit to the freezer.

Now the cake goes in the freezer to set for 24 hours................ It was a crazy day so no pictures of putting the coffee ice cream layer on BUT I did sneak down that night (the night before the potluck) to see if the cake was a disaster

Slowly take off the springform. Ohhhhhhhhh!! Yeah it worked and Corey thought it was cool that I made it.



The layers didn't come out perfect like I wanted but it did taste pretty darn GOOD. Since I made it for the potluck I have made it again for papa's birthday. Here is the recipe if anyone wants to try its from http://allrecipes.com/Recipe/Ice-Cream-Tiramisu-Cake/Detail.aspx

INGREDIENTS

1 cup white sugar
2/3 cup water
1 1/2 cups brewed espresso (I actually used vanilla nut coffee)
1/3 cup coffee flavored liqueur
1 (9 inch) sponge cake (I used Betty Crocker Vanilla Cake)
1/4 cup finely ground espresso beans
2 pints espresso ice cream (Instead of 2 layers of coffee ice cream I make this one chocolate)
2 pints coffee ice cream

DIRECTIONS
In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm. As my own special touch I sprinkled the whole top of the cake with chocolate jimmies.

bon appetit!!!