If you’ve been following along, you’re probably aware that I collect cookbooks. Specifically, cookbooks created by New England civic organizations between 1950 and 1980 for fundraising purposes. With yard sale season in full swing, I find myself solvent with new recipe ideas, among them one I found in this vandalized and water-damaged collection.
The picture on the cover somewhat suggests the architecture of Calvary Baptist Church in Easthampton, but I bought the book in Millbury and it has no date (I’ve never been to that Church, I just tried to do some due diligence in my googling). Nevertheless, it *does* include a chocolate cake recipe with a secret ingredient: ice cream.
And hey, no cake flour or fancy measuring required, because we’re using cake mix.
I let my ice cream soften by scooping it up into small chunks and letting it sit a few minutes. At teaspoon size, your mixer will take care of any further softening required right quick.
The recipe calls for greasing & flouring a tube pan. Since I’m making chocolate cake, I dusted with cocoa powder instead of flour so my cake won’t look dusty. In fact you can do this with any chocolate cake, with the added bonus of a little extra kick of chocolate, and hey, that’s the name of the game, right?
After 4 minutes of beating, the batter kinda just looks like . . . well, melted ice cream.
This is one of those situations where a process shot gives a much clearer picture of the character of the dish than the final picture can. Connie Aubuchon, the contributor of this recipe, assures that the cake is “very moist, rich and chocolatey.”
She was right. This is about as moist as a cake gets without being outright wet, and it even has this spongy noise as you cut into it. In short, it is the most delicious chocolate cake you ever had.
I wanted to see just how chocolatey I could make this, so I stayed true and made a chocolate cake mix with chocolate ice cream. But I was *thisclose* to trying chocolate cake with mint or ginger ice cream, and other combos that come immediately to mind are vanilla mix with mango ice cream, yellow cake mix with strawberry ice cream, and funfetti with pretty much any ice cream. What combo would you make?
Chocolate Ice Cream Cake (but not like you think)
with thanks to Connie Aubuchon
1 box chocolate cake mix (or any other flavour)
1 pint chocolate ice cream, softened (again, any other flavour)
1 c water
Preheat oven to 350o. Grease a tube or bundt pan, then dust with cocoa powder.
Beat all ingredients together for 4 minutes, pour into pan and bake 45 minutes. Serve with a dusting of confectioner’s sugar, a thin icing, whipped cream or the frosting of your choice.
approximate nutrition summary (will vary depending on the brands used): 230 calories, 6g fat, 1g fiber; about 5 weight watchers points