"Ice Cream" Cake

* 3 cups all-purpose flour
* 2 cups sugar
* 1/2 cup cocoa powder
* 2 tsp. baking soda
* 2 tsp. vanilla extract
* 2 tsp. distilled white vinegar
* 1/2 cup plus 2 Tbsp. vegetable oil
* 2 cups cold water
* 2 pints nondairy ice cream, flavors of your choice, softened
* 10 to 15 chocolate-cream sandwich cookies (such as Droxies at Keebler.com), finely ground in a food processor
* 1 cup strawberry topping or pie filling

Preheat the oven to 350°F.

Grease and flour two 9-inch round cake pans and set aside.

In a medium bowl, combine the flour, sugar, cocoa powder, and baking soda. Stir in the vanilla, vinegar, and oil. Add the water and stir well. Immediately pour the mixture into the two cake pans, dividing evenly, and bake at 350°F for 30 to 35 minutes.

Allow the cakes to cool before removing them from the pans, then divide each cake into two layers. Put the bottom layer of one cake on a serving platter. Spread one pint of the nondairy ice cream over the top and sprinkle it with the ground cookies.

Place cake, uncovered, in the freezer for several hours to firm up.

Related articles by Zemanta

• Recipe: Mountain Molasses Stack Cake (seattletimes.nwsource.com)
• Recipe: Mini Chocolate Chip Angel Cakes (seattletimes.nwsource.com)
• Banana Snack Cakes (chubbagurl.blogspot.com)

Peach Cobbler

Recipe courtesy Paula Deen

Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
45 min

Level:
Easy

Serves:
8 to 10 servings

Ingredients

* 4 cups peeled, sliced peaches
* 2 cups sugar, divided
* 1/2 cup water
* 8 tablespoons butter
* 1 1/2 cups self-rising flour
* 1 1/2 cups milk
* Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.