Chocolate Rocky Road Ice Cream Cake!

This is my first attempt at making ice cream cake.  The cake part is a "healthy" recipe I found online today, and by the looks of it, I am pretty sure I will be making it again!  Despite containing no oil or eggs, it is incredibly moist and chocolaty!  I have been on a chocolate cake kick lately, so this should suffice :-)

As for the ice cream part...

I decided to try Edy's 1/2 the fat Rocky Road the other day.  Unfortunately, I was not a fan of the big pieces of marshmallow I found in it.  I enjoy marshmallows in this kind of ice cream when they consist of swirls, not chunks.  These were too much :-/ Soooo, in order to salvage this disappointing flavor, I dug out all the marshmallows, and just used the delicious chocolate ice cream with almonds for the center of my ice cream cake. 

Here is the recipe for the chocolate cake, which makes 1 - 9" round cake.  Double the recipe if you want thicker layers of cake.  I simply sliced the one layer into two.
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Chocolate Rocky Road Ice Cream Cake

Ingredients:

1 1/2 cups flour
4 tbsp. Cocoa powder (Hershey's brand is my favorite)
2/3 cup sugar
1 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Salt
1/3 cup unsweetened applesauce
1 tbsp. Vinegar
1 tsp. Vanilla extract
1 cup warm water

Directions:

Preheat oven to 350°F. Grease a 9" round cake pan with butter and coat with cocoa powder. Set aside.

Sift together all dry ingredients in a large bowl.

In a separate bowl, stir together the wet ingredients. 

Combine the wet into the dry.  Do not over stir!

Pour into the prepared baking pan.

Bake for 30 minutes. 

Let cool before slicing into two equal layers... placing the bottom layer back into the pan and reserving the top half.

I let the Edy's rest on the counter for a few minutes to soften, then went about removing the unwanted marshmallows.  I placed the remainder in a bowl and whipped it smooth.

I probably didn't wait long enough to spread the ice cream over the bottom layer of cake.  I don't think this will affect the taste, just the "look" of it.  Oh well, it was my first try.  I guarantee, there will be future ice cream cake creations to come!

After spreading on the layer of ice cream, stick it in the freezer to harden a bit before covering with the top layer of cake.



As you can see, the ice cream seeped out a bit into the cake pan, but after sticking this in the freezer for a good 3 hours, it firmed up nicely. 

Top with some dark chocolate ganache, or a simple whipped topping if the extra chocolate is too much for you. 

Here is the cake with the chocolate ganache... mmmmm!

 

This is sure to please every Chocoholic who is looking for a lighter version of the classic ice cream cake!

Librarian turned Foodie