2 c. sugar
1 3/4 c. Flour
3/4 c. Baking Cocoa (preferably hersheys)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
1/2 c. Butter
2/3 c. Hersheys Cocoa
3 c. Confectioners Sugar
1/3 c. Milk
1 tsp Vanilla Extract
Peanut Butter Ice Cream
You'll also need a filled cake pan, I actually received mine many years ago as a gift from my mom, but both Betty Crocker and Wilton make them.
Preheat the Oven to 350F - Grease the pans generously, do not flour.
For the cake- combine the sugar, flour, baking cocoa, baking powder & soda, and salt until well mixed. Add eggs, oil, milk and vanilla, beating well with each addition. Stir in boiling water. The batter will be extremely thin. Pour into the greased pans. Depending on which set of filled pans you use you must fill the batter to the "Fill Line" of the pan.
Bake for 40 minutes, remove from oven, cool 10 minutes, remove the pan insert. (This is only if you're using the Betty Crocker fill & bake pans, if you're using wilton, you
(You can see that I didn't grease the pan well enough and my cake stuck a little bit to the inversion pan!)
Fill the cake with peanut butter ice cream that has been slightly softened, (leave at room temperature for 5 minutes). Smooth the ice cream into the cake. Invert the cake bottom onto the filled cake, then invert the entire thing onto a plate.
While the cake is firming up in the freezer, combine the hersheys cocoa and confectioners sugar in a bowl, mixing well, add butter, vanilla extract and milk, beating well until smooth and creamy.
Place in the freezer for 20 minutes before attempting to frost.
Notes: You could make your own ice cream cake by making 3- 9" round cakes, then use a bowl and cut the center out of 1 of the cakes, leaving about a 1 1/2" ring of cake on the outside. Place a full 9 inch round on the bottom, add the ring,fill with softened ice cream, add a top layer and freeze for 2 hours before attempting to frost.