Tag Archives: cake

Samoas Ice Cream Cake

July 19, 2014 Sharon Leave a comment

Recently as my son’s birthday was approaching, asked him what kind of birthday cake he wanted and gave him my phone to flip through my pinterest recipe board. He saw a recipe for Samoas bars and said he wanted an ice cream cake with Samoas bars on top. So, I took on his challenge and came up with this fantastic ice cream cake with the great taste of Samoas Girl Scout cookies.

However, his birthday is not at the time that you can buy Samoas, so I had to improvise. Keebler makes a cookie that’s pretty close, so that’s what I used instead of the real deal.

This ice cream cake is made in the same fashion as the one I posted last year, so refer to my prior post on how to make a homemade ice cream cake for more detailed instructions and pictures of the process.

For the Samoas Ice Cream Cake, you will need the following ingredients:

Ingredients:

2 pkg Keebler Coconut Dreams cookies or Samoas Girl Scout Cookies
1/2 gal chocolate ice cream or frozen yogurt
1/2 gal dulce de leche (caramel) ice cream or frozen yogurt
1 bag of shredded coconut
caramel sauce
chocolate chips

Directions:

First, prepare a springform pan by lining it with plastic wrap.

Using a food processor, chop up the cookies into crumbles. Do not turn them to dust, there should be some chunks.

Toast the coconut in a nonstick skillet. You will need to do this in about 3 batches for a whole bag of coconut. (I actually only did about 2/3 of the bag and that was enough for the size of cake I made. )

Turn the heat up to medium, add a thin layer of shredded coconut to the skillet and stir it frequently until the coconut is a golden color. Add to a bowl and set aside.

While you are toasting the coconut, you can have your chocolate ice cream sitting out to soften. (about 10 minutes)

Now you have everything ready to go to start assembling the ice cream cake.

Sprinkle the crumbled cookies on the bottom of the springform pan. You will use approximately half of the crumbs for the bottom layer.

Spoon scoops of ice cream over the crumb layer until the entire crumb layer is covered with about an inch and a half layer of ice cream. Sprinkle another layer of cookie crumbs and about half of your toasted coconut over the ice cream and drizzle with caramel. Cover with plastic wrap and very gently press down just to even out the layer. Be careful, the ice cream is soft and you don’t want to push it too hard.

Freeze this layer until it is firm.

Soften the dulce de leche ice cream for about 10 minutes. Add a layer of dulce de leche ice cream to your springform pan. If you have any more cookie crumbs left over, sprinkle them around the outer edge of the top of the ice cream layer. Fill in with the rest of your toasted coconut and lightly drizzle with more caramel. Cover and freeze until the ice cream cake is solid.

Remove the cake from the freezer and remove the springform ring. Using the plastic wrap, lift the ice cream cake off the bottom of the springform cake pan and place the cake on your cake stand. Slip out the plastic wrap.

Melt about half a bag of chocolate chips in the microwave. Transfer the chocolate to a small zip-lock bag. Snip the corner of your baggie and squeeze the melted chocolate over top of the cake. Place the cake back in the freezer uncovered until the chocolate is hardened then cover with plastic wrap.

And that’s it! Slice and serve. Be prepared to hear lots of mmmm’s, this is a great ice cream cake! My son said it’s the best dessert he has ever had in his life. Nice compliment!

Enjoy this delicious Samoas Ice Cream cake!

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Here’s the Pinterest link for this recipe: Samoas Ice Cream Cake

Sharon Springfield

SAMOAS ICE CREAM CAKE

Cakes, Desserts, Pie, Southern

Pecan Pie Cake

May 27, 2014 Sharon Leave a comment

Pecan Pie Cake

This recipe comes from a facebook post and is from the blog Sweet Jeanette. (http://sweetjeanette.blogspot.com/2011/12/pecan-pie-cake.html) Jeanette got the recipe from Southern Living Magazine.

We all know Southern Living recipes are all awesome and Pecan Pie and Cake all rolled into one must be good. So here’s the recipe:

Pecan Pie Filling

1/2 cup firmly packed dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cups half-and-half

1/8 tsp salt

3 TBSP butter

1 teaspoon vanilla extract (the real stuff)

Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.

Now for the cake….

Pecan Pie Cake

3 cups finely chopped pecans, toasted and divided

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 TBSP vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1 cup buttermilk

3/4 cup dark corn syrup

Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.

Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

Combine flour and baking soda. Add to butter mixture alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in remaining 1 cup pecans.

Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. (Do NOT over mix). Pour batter into prepared pans.

Bake at 350 for about 20-25 minutes. I always set timer to go off 5 minutes before to be safe. Silly oven!

Check for doneness with the old toothpick inserted into center test.

Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Put some wax paper down under the wire racks… Trust me! You’ll be glad you did!

Brush the tops and sides of layers with corn syrup, and cool completely. (See, aren’t you glad you listened?)

Spread half of pecan pie filling on one layer, pecan side up. Place second layer, pecan side up, on filling, and spread with remaining filling. Top with remaining layer, pecan side up.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for Pecan Pie Cake: Pecan Pie Cake

Sharon Springfield

Pecan Pie Cake

Cakes, Desserts, Southern

Mississippi Mud Cake

May 20, 2014 Sharon Leave a comment

Mississippi Mud Cake

Easy version:

Brownie mix for 9×13 size pan
3 eggs
1 stick of butter, melted
1/2 cup half & half
1/2 cups chopped pecans
1 large container of Marshmallow fluff
1 container of dark chocolate frosting

Prepare a 9×13 glass baking dish by greasing it with crisco or butter.

Mix up the brownie batter substituting butter for the oil called for in the mix, half & half instead of water and 3 eggs instead of one. (If your mix’s instructions are different, just adjust the amounts of butter and milk to the called for amounts of oil and water.) Stir in the nuts after the batter is no longer lumpy. Spread evenly in the baking dish and bake according to the times given on the mix.

Cool brownie layer on a wire rack for 30 minutes. While still slightly warm, spread the marshmallow fluff all over the top of the brownies. Cool in refrigerator for 30 minutes.

Remove the lid and foil from container of frosting. Microwave for 30 seconds and stir until smooth and pourable. Pour over the marshmallow layer, spreading it if necessary to coat the whole cake.

Cover with plastic wrap and refrigerate for a couple hours before serving.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for Mississippi Mud Cake: http://www.pinterest.com/pin/280278776784206954/

Sharon Springfield

Mississippi Mud Cake

Cakes, Desserts, Southern

Red Velvet Poke Cake

May 4, 2014 Sharon 1 Comment

Red Velvet Poke Cake

Duncan Hines Red Velvet Cake Mix
Cheesecake Instant Pudding
Oreos
Cool Whip

Bake the Red Velvet Cake as directed in a 9×13″ baking pan. Using the handle of a wooden spoon, poke holes at 1 inch intervals into the top of the cake, about halfway through cake.

Mix up the pudding using directions for pie filling. (uses less milk) Spread the pudding over the cake, smoothing the pudding into the holes.

Cover with plastic wrap and refrigerate the cake for 2 hours. While the cake is chilling, crush Oreo cookies into crumbles for the top of the cake. Once the cake is chilled well, spread Cool Whip onto the top of cake and sprinkle with crushed Oreos.

*Photo found online – credit unknown – if its yours, will happily link to your post.

Sharon Springfield

Red Velvet Poke Cake

Desserts, Holidays

Easter Peeps Cake

April 11, 2014 Sharon 1 Comment

Easter Peeps Cake

Here’s a cute and easy cake to serve at your Easter party. All you need is a cake mix and frosting, shredded coconut, peeps and some egg shaped Easter candy.

Start with a coconut or carrot cake mix and prepare according to package directions for 2 layer round cake.

When the cake layers have cooled, frost with white frosting, your favorite flavor. (I love buttercream or cream cheese) Arrange the Peeps around the top edge of the cake. Place one peep in the middle.(see photo)

Tint shredded coconut by dropping a few drops of green food coloring in a large ziplock bag. Dump in half a bag of coconut, seal the bag and then shake it up until the shredded coconut is all tinted green. The more drops of food coloring, the darker the “Easter grass” will be.

Sprinkle the shredded coconut over the top of the cake and press onto the sides of the cake. Sprinkle egg shaped Easter candies in the middle of the top of the cake.

And there you have it! An easy and adorable Easter Peeps Cake to be the star of your Easter dinner. 🙂

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784008581/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

Cooking With Sharon Springfield

Tag Archives: cake

Samoas Ice Cream Cake

Pecan Pie Cake

Pecan Pie Cake

Mississippi Mud Cake

Mississippi Mud Cake

Red Velvet Poke Cake

Easter Peeps Cake

Easter Peeps Cake

Easter Peeps Cake

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