Banana split ice-cream cake

1 Servings

Ingredients

Quantity Ingredient
4 cups Strawberry ice cream
⅓ cup Chocolate sauce, chilled
4 cups Vanilla ice cream
14 ounces Canned pineapple
4 cups Chocolate ice cream
½ cup Whipping cream
1 tablespoon Icing sugar
1 Banana, sliced
STRAWBERRY SAUCE
1¼ cup Frozen strawberries
3 tablespoons Granulated sugar
½ tablespoon Orange rind, grated
1 tablespoon Orange juice, or water
1 tablespoon Cornstarch
CHOCOLATE SAUCE
1 cup Granulated sugar
¾ cup Whipping cream, or
Evaporated milk
½ cup Unsweetened cocoa powder
1 tablespoon Vanilla
pinch Salt

Directions

Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth. Let cool. [Makes 1-½ cups.] Cake:

Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm.

Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm.

Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Freeze for 20 minutes or until firm.

[Cake can be prepared to this point, covered and stored in freezer for up to 3 days.]

Strawberry Sauce:

Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled.

Whip cream with icing sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately.

Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen Posted to EAT-L Digest - 5 June 96 Date: Thu, 6 Jun 1996 17:24:54 -0700 From: Martha H Sheppard <marthahs@...> Recipe By : Paul A. Meadows" <ag441@...> From: Date:

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