Chocolate Raspberry Ice Cream Cake Recipe

How to make it

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• Bake cake using a 10 inch spring-form pan instead of 9x13.
• Be sure to dust pan with cocoa, not flour.
• Cool completely and remove outer ring only
• Using heavy thread or fishing line, cut cake in 1/2 horizontally
• Replace ring
• Place crushed cookies on cake bottom and press down lightly
• Cover crumbs with 1 inch of the best chocolate ice cream you can afford
• Place in freezer
• With cake top up-side-down on a piece of waxed paper, spread the bottom (side facing up) with enough jam to cover with out running off
• Remove bottom from freezer, place jam-covered top over ice cream, press down lightly. Remove waxed paper.
• Cover top with Chocolate Fudge topping or Ganache
• Return to freezer for 4 hours or overnight.
• To serve, remove cake from freezer 1/2 an hour before and remove outer ring
• Using a sharp, heavy knife dipped in hot water (dry off),cut in 12 and serve.
• Keep leftovers frozen.
• return cake to freezer.
• Allow