Ice Cream Cake
Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals
Episode: 5, 10, 15

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Yield: 8 servings

1 pound cake, vanilla, chocolate, or swirl
1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened
1/4 cup spiced rum or any liqueur you have on hand
1 jar chocolate sauce
1 cup cocoa powder
Line a meat loaf pan with plastic wrap so that it is completely covered,
with lots of extra hanging over the edges.
Cut the pound cake lengthwise in 4 equally thin rectangular slabs.. Cut 1 of
the rectangles in 1/2 widthwise, then cut another 1 of the rectangles in 1/2
lengthwise. You should have 2 full slabs, 2 thin rectangular strips, and 2
squares. Begin layering the meatloaf pan with 1 of the full slabs on the
bottom,
then the 2 strips on either side. Place the 2 squares of pound cake
vertically on each end of the pan. The loaf pan should now be completely
encased in
pound cake.
Lightly brush the pound cake with the liqueur. Scoop the ice cream into the
cavity of the pound cake and smooth it out with a small offset spatula or
your
fingertips so that it is all even around the pan. Once the pan is full of
ice cream, top it with the remaining piece of pound cake and press down.
Cover
the cake with the plastic wrap and put back in the freezer for at least an
hour. Using the overhanging plastic wrap, remove the ice cream cake from the
loaf pan. Place the loaf on a serving platter and drizzle with the chocolate
sauce. Sprinkle with the cocoa powder and serve.