Ice Cream Cake

Ice Cream Cake


Step 1: bake cake in a jelly roll pan.

step 2: Cut in thirds

Step 3: plate one third on dish.


Step 4: Layer cake with Ice cream bars, Place in freezer to harden up.



Step 5: soften half gallon of Ice cream.


Step 6:Frost cake with softened Ice cream



Step 7: place frosted cake back in freezer to set.

Step 8: Enjoy

Pumpkin Roll

Pumpkin Roll

* 3 Eggs
* 1 cup Sugar
* 2/3 cup Pumpkin
* 1 teaspoon Lemon juice
* 3/4 cup All-purpose flour
* 1 teaspoon Baking powder
* 2 teaspoons Cinnamon
* 1 teaspoon Ginger
* 1/2 teaspoon Nutmeg
* 1/2 teaspoon Salt
* .
* Filling:
* 8 ounces Cream cheese -- softened
* 4 tablespoons Butter -- or margarine
* 1 cup Powdered sugar
* 1/2 teaspoon Vanilla

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

Oil Cake

Oil Cake (Gladys Hugo)

Mix well, all together at one time,

3C Flour
2C Sugar
3 tsp Baking Powder
1 tsp Salt
½ C Baking Cocoa
1C Oil
¾ C Milk
2 Eggs

Dissolve 1tsp soda in 1 C boiling water. Add to mixture beat 10 minutes. If desired add 1 C walnuts.

Bake in 2 rounds or 1 9x13 pan at 350 for 30-35 min.
Let cool and frost

Frosting

Sift together
2 2/3 C Powdered sugar
1/3 C Cocoa
Add
1/3C butter
3-4 T Milk
Stir until blended add 1.2 c chopped walnuts if desired

Chocolate Raspberry torte

1 Brownie mix and stuff to make it
½ c water
1 pkage 3 oz raspberry jello
¼ c seedless raspberry jam
1 12oz pk chocolate chips
1 16 oz container cool whip
Garnishing optional raspberries, sliced almond, mint leaves

1 cook brownies in bar pan lined with parchment paper 20-25 min. at 350 cool completely
2 in microwave boil water, add jello and jam whisk until smooth, invert brownie on large cutting board, remove parchment, poke lots of LITTE holes (toothpick size) brush mixture on brownie trim ¼ in edge. Cut crosswise into 3 equal pieces these will be your layers.
3. melt chocolate chips in microwave stirring at 30 sec intervals until smooth, immediately fold in half cool whip until blended then fold in remaining cool whip.
4 assemble one layer brownie topped with 1/3 whip mixture until 6 layer garnish as desired . the easiest way to do the whipped layer is a pastry bag.