Chocolate Mudslide Ice Cream Cake Recipes

MUD SLIDE ICE CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
• Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
• Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
• In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.

CHOCOLATE MUDSLIDE ICE CREAM CAKE

Steps:

• Mix coffee granules and water; set aside. Whisk fudge topping and 1 cup COOL WHIP in medium bowl. Add dry pudding mix; stir 2 min. or until blended. Remove 1 tsp. of the coffee; reserve for later use. Add remaining coffee to pudding mixture; mix well. Stir in chopped cookies.
• Arrange 4 ice cream sandwiches, long sides together, on 24-inch-long piece of foil; top with half the pudding mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with combined remaining COOL WHIP and coffee. Bring up foil sides; fold top and ends to make loose packet.
• Freeze 4 hours before serving.

FROZEN CHOCOLATE MUDSLIDE

Steps:

• Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses.

CHOCOLATE MUDSLIDE CAKE

Steps:

• Preheat oven to 350° F. Grease three 8-inch cake pans with Crisco and dust with cocoa powder to help easily release the cake after it is baked.
• Combine the Kahlua and sour cream in a cup, stir until the sour cream is mixed into the liquor and set aside.
• In a medium-sized bowl, sift the flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add the baking powder and salt and set aside.
• In a microwave-safe bowl, melt the butter. Combine the melted butter in a large mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
• Add the eggs, one at a time, ensure that each egg is well beaten before adding the next one. Add the vanilla extract together with the last egg.
• Alternate adding the flour mixture and the Kahlua mixture. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the Kahlua mixture. Repeat with remaining flour mixture and remaining liquid mixture. Use a spatula to ensure the batter at the bottom of the bowl is well mixed.
• Pour the batter in the greased & coated pans, dividing as evenly as possible. Bake at 350°F for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
• Transfer to a wire rack to cool completely. Once cooled, gently run a knife around the edge of the pan to help release the cake from the pans.
• Tort the top of the cake but using a serrated knife to cut the dome off the cake. You want a nice flat surface on top.
• In a small glass, combine the hot water and espresso powder and whisk until the espresso powder is dissolved. Set this aside.
• Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
• Sift the cocoa powder into a mixing bowl. Turn the mixer on slow speed and beat it until the cocoa power is mixed into butter, scraping down the bowl as needed.
• Add 2 cups of powdered sugar and mix on low speed until incorporated into butter. Continuing adding powdered sugar, one to two cups at a time, followed by 1 tablespoons of Kahlua and 1 tablespoons of the brewed espresso and beat on low speed until the sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
• Add the last cup of powdered sugar along with a pinch of salt and remaining Kahlua and beat on low until the ingredients start to mix together. Increase the speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
• You will need to judge the consistency of your frosting. You want it light and fluffy and not too stiff. If the frosting seems to thin, you can still add an additional cup of powered sugar.
• In order to create even layers, I use a piping bag fitted with an open round tip, or simply cut off the end of the piping bag. I also highly suggest to use a lazy Suzan to rotate the cake as you work.
• Fill the first layer of frosting by using your piping bag and pipe from the outside edge into the center. Gently spread the frosting with an offset spatula to fill in the gaps.
• Place the next layer of cake on top and repeat the above instructions to fill the layer of frosting. For the top layer of cake, place it inverted, so the bottom of the cake is actually the top, creating a nice and smooth top edge.
• Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Use the leftover frosting in your piping bags to fill in the cracks between the layers.
• Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat to harden.
• First, add about ½ cup of frosting to the top of the cake and create a nice, smooth top. Use your Viva paper towel and fondant smoother to create a flat even surface.
• Put remaining frosting in a 18-inch piping bag fitted with a Wilton #789 icing tip. Pipe the outside edge of the cake working from the bottom to the top. Use your icing smoother or large offset spatula to smooth edges and remove excess frosting. Again, use your Viva paper towels and the icing smoother to help smooth out the edges of the cake.
• To drizzle the ganache, use a piping bag and squeeze the ganache near the edges of the cake and if needed, use the flat edge of your offset spatula and push it gently over the sides. Repeat these steps until you are satisfied with the dripped edges. Pour the remaining ganache in the middle of your cake and gently flood out to the edges with the offset spatula. All the ganache to set until slightly firmed.
• Once the cake is completely smooth, put remaining frosting into a large piping bag fitted with an Ateco Tip 846 (closed star tip). Pipe the boarders on the edges of the cake and garnish with sprinkles.

TRIPLE-CHOCOLATE ICE CREAM CAKE

Steps:

• Cakes: Preheat oven to 350 degrees. Butter a 9-inch round cake pan (2 inches deep); line with parchment. Butter parchment, then dust with cocoa, tapping out excess. Repeat process with a 15 1/2-by-10 1/2-inch jelly-roll pan. In the bowl of a mixer fitted with the paddle attachment, beat together cocoa, flour, sugar, baking soda, baking powder, and salt on low speed until just combined. Add eggs, buttermilk, oil, and vanilla; beat to combine. Add water; increase speed to medium and beat until smooth, about 3 minutes.
• Transfer 1 cup batter to prepared cake pan and remaining batter to prepared jelly-roll pan, spreading both batters evenly with an offset spatula. Bake until set and a tester inserted into centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks and let cool 15 minutes. Invert cakes from pans; reinvert onto racks and let cool completely.
• White Chocolate Ganache: Place chocolate in a medium bowl. Heat cream in a small saucepan over medium; pour over chocolate. Let stand 3 minutes. Gently stir with a spatula until fully incorporated. Cover and refrigerate until set but still spreadable, about 1 hour. If ganache is too firm, let stand at room temperature or beat with a mixer until softened.
• Trim edges of rectangular cake. Top with ganache; spread evenly to edges. Using a ruler, cut cake evenly into quarters; stack on top of one another, gently pressing down to adhere layers. Cover and refrigerate 30 minutes. Using a ruler, cut cake lengthwise into 1-inch-wide strips, then cut each strip in half (they should be about 3 1/2 to 4 inches tall).
• Transfer 9-inch cake to a 10-inch springform pan. Place cake strips around perimeter of cake, flush with edge of pan.
• Spread ice cream over cake in pan; cover and freeze overnight. Just before serving, remove cake from freezer; unlatch pan, remove cake, and top with whipped cream and chocolate shavings.

MUD-SLIDE ICE CREAM CAKE

Steps:

• Heat oven to 350°F (or 325°F if using dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, mix cake mix, butter and eggs with spoon. Spread in pan. Bake 20 to 25 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour.
• Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
• In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

MUDSLIDE PIE

Steps:

• Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside.
• Combine dark chocolate sandwich cookies, butter, and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers, about 20 times. Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust. Place in a refrigerator until ready to use.
• Microwave fudge topping, 30 seconds to 1 minute, until runny. Set aside and let cool slightly, about 5 minutes.
• Remove crust from the refrigerator and spread softened coffee ice cream evenly over the bottom. Drizzle 1/4 cup fudge topping over ice cream. Place in a freezer until firm, about 45 minutes.
• Combine cream, coffee liqueur, Irish cream liqueur, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks almost form, 1 1/2 to 2 minutes. Fold sweetened condensed milk into whipped cream mixture until combined and mixture is light and fluffy. Fold in 1/2 cup chopped espresso beans.
• Remove pie from the freezer and top with the whipped cream mixture. Freeze until cream mixture has hardened, about 2 hours.
• Repeat process of microwaving remaining 1/4 cup fudge topping and cooling slightly. Remove pie from the freezer and drizzle fudge topping over the cream layer. Top with the remaining espresso beans. Return to the freezer until completely frozen, 8 hours or overnight.
• Remove from the freezer 10 minutes before serving. Slice and serve immediately.