Description
This decadent chocolate ice cream cake is the perfect centerpiece for family celebrations. It features a moist, rich chocolate cake base layered with a creamy vanilla-fudge filling. This freezer-friendly treat is easy to make ahead of time, ensuring a stress-free dessert for any milestone. With simple pantry staples and a delightful combination of textures, it offers a store-bought quality with the warmth of a homemade masterpiece that kids and adults will adore.
Ingredients
1 cup All-purpose flour
1 cup Granulated sugar
3/8 cup Dark cocoa powder
1 tsp Baking soda
1 large Egg
1/2 cup Buttermilk
1/2 cup Vegetable oil
3/4 tsp Vanilla extract
1/2 cup Boiling water
8 oz Cream cheese, softened
8 oz Cool Whip, thawed
1 cup Hot fudge sauce
Instructions
Preheat your oven to 300 degrees Fahrenheit.
Whisk the flour, sugar, cocoa powder, and baking soda together in a large mixing bowl.
Add the egg, buttermilk, and vegetable oil to the dry mixture and beat until smooth.
Stir the vanilla extract into the boiling water, then carefully stir this into the cake batter.
Pour the batter into a prepared 9-inch round pan and bake for 30 minutes, or until a toothpick comes out clean.
Allow the cake to cool completely on a wire rack.
In a separate bowl, whip the softened cream cheese and fold in the thawed Cool Whip until smooth to create the vanilla filling.
Once the cake is cool, spread a layer of hot fudge over the top.
Spread the cream cheese-whipped topping mixture evenly over the fudge layer.
Freeze the cake for at least 8 hours or overnight to set before serving.
Notes
Use high-quality dark cocoa powder like Hershey’s Special Dark for the best color and flavor. Ensure the cream cheese is fully softened to prevent lumps in the filling. The cake must be completely cool before adding the cream and fudge layers to avoid melting the fillings.
- Prep Time: 30
- Cook Time: 30
- Category: Desserts & Sweets
- Method: Baking and Freezing
- Cuisine: American