Gingerbread Ice Cream Cake

Recipe Description

Recipe Ingredients

Cake
½ cup granulated sugar
½ cup molasses
½ cup vegetable oil
½ cup boiling water
1 egg, beaten
1 ½ cup all purpose flour
1 ¼ teaspoon baking soda
½ teaspoon salt
Ice Cream
4 cups butter pecan ice cream, softened
powdered sugar

Instructions

For cake, heat oven to 350°. Grease and flour 8 X 8 X 2 inch square metal baking pan. Combine granulated sugar, molasses, oil and water in large bowl; stir with wire whish until well blended. Add egg; mix well. Combine flour, ginger, baking soda and salt in separate bowl. Add to molasses mixture, stirring just until blended. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Loosen edges of cake with knife or thin metal spatula. Cover pan with cooling rack and turn the pan and rack over; remove pan. Cover with another rack and turn cake right side up. Cool completely. Cover 9 inch cardboard square with aluminum foil. Cut cooled cake horizontally in half with serrated knife, making two even layers. Place one layer cut side up on foil covered cardboard. Gently spread ice cream evenly on cake layer. Top with remaining cake layer, cut side down. Cover tightly with foil and freeze until firm, about 8 hours. Remove cake from freezer 10 minutes before serving. Sprinkle powdered sugar through fine sieve over top of cake. Cut into 8 pieces. Serve immediately.