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4 hours
Prep: 140 minutes
Cook: 35 minutes
1579 calories per serving view nutrition facts
1 cake
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| 1 | quart | vanilla ice cream | softened |
| 1 3/4 | cups | flour, all-purpose | sifted |
| 2 | cups | sugar | |
| 3/4 | cup | cocoa powder | |
| 2 | teaspoons | baking soda | |
| 1 | teaspoon | baking powder | |
| 1 | teaspoon | salt | |
| 2 | large | eggs | |
| 1 | cup | coffee | black, strong |
| 1 | cup | buttermilk | |
| 1/2 | cup | vegetable oil | |
| 1 | teaspoon | vanilla extract | |
| 3 | cups | heavy whipping cream | |
| 1 | cup | cherry pie filling |
Firmly pack ice cream into a foil-lined 9 inch round cake pan.
Cover and freeze about 2 hours.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in large mixer bowl.
Add eggs, coffee, buttermilk, oil and vanilla.
Beat on medium speed 2 minutes.
Batter will be thin.
Pour batter into greased and floured 9 inch round cake pans.
Bake at 350 degrees F for 30-35 minutes or until cake tester comes out clean.
Cool 10 minutes.
Remove from pans and cool completely.
Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan.
Place second cake layer top side up over ice cream layer.
Gently spread whipped cream on top and sides of cake.
With decorator's tube or spoon, make border of whipped cream around edge of top layer of cake.
Fill center with cherry pie filling.
Cover and freeze at least one hour before serving.
| % Daily Value* | |
| Total Fat 101.0g | 155% |
| Saturated Fat 48.0g | 242% |
| Trans Fat 0.0g | |
| Cholesterol 361mg | 120% |
| Sodium 1051mg | 44% |
| Total Carbohydrate 163.0g | 54% |
| Dietary Fiber 7.0g | 28% |
| Sugars 108.0g | |
| Protein 18.0g | 37% |
| Vitamin A | 57% | Vitamin C | 3% | |
| Calcium | 28% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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