---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Black Forest Ice Cream Cake
  Categories: Cakes, Chocolate
       Yield: 1 servings
  
       1 qt Golden vanilla ice cream
            = softened, or
            Burgundy cherry ice cream
   1 3/4 c  Unsifted all purpose flour
       2 c  Sugar
     3/4 c  Hershey’s cocoa
       2 ts Baking soda
       1 ts Baking powder
       1 ts Salt
       2    Eggs
       1 c  Strong black coffee
       1 c  Buttermilk; or
            Sour milk
     1/2 c  Vegetable oil
       1 ts Vanilla
       3 c  Whipping cream
       1 c  Cherry pie filling
  
   Firmly pack ice cream into a foil-lined 9″ round cake pan.
   Cover and freeze about 2 hours. Combine flour, sugar,
   cocoa, baking soda, baking powder and salt in large mixer
   bowl. Add eggs, coffee, buttermilk, oil and vanilla. Beat
   on med speed 2 minutes. Batter will be thin. Pour batter
   into greased and floured 9″ round cake pans. Bake at 350
   for 30-35 minutes or until cake tester comes out clean.
   Cool 10 minutes. Remove from pans and cool completely.
   
   Place 1 cake layer upside down on serving plate; top with
   ice cream unmolded from cake pan. Place second cake layer
   top side up over ice cream layer. Gently spread whipped
   cream on top and sides of cake. With decorator’s tube or
   spoon, make border of whipped cream around edge of top
   layer of cake. Fill center with cherry pie filling. Cover
   and freeze at least one hour before serving.  Note: To sour
   milk, use 1 TAB vinegar and enough milk to equal 1 cup.
   
   NOTES  Beautiful Birthday or party cake.
  
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