Ice Cream Cake

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It is so ridiculously hot that the only solution is to sit in front of a fan and eat ice cream cake!  In this case, the denser texture of gluten-free baking is actually helpful (at least, the ice cream cakes I’ve eaten before all had dense cake bases).

Ice Cream Cake
Adapted from Hershey’s and Simply Recipes

1 1/2 cups sugar
1 3/4 cups gluten-free flour
3/4 cup Hershey’s cocoa (I’m sure other brands work just as well)

1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 quarts ice cream of whatever flavor you like (chocolate, strawberry, coffee,…)

1.  Preheat oven to 350°F.  Grease and flour two 9-inch round baking pans.
2.  Stir together dry ingredients in a mixing bowl.
3.  Beat in eggs, milk, oil, and vanilla.
4.  Stir in water and pour batter into pans.  (Batter will be very thin.)
5.  Bake at least 40 minutes.  I recommend checking the cakes and increasing the time as necessary.
6.  Cool cakes completely.  You can stick them in the refrigerator to speed up the process.  About 20 minutes before assembling the cake, put ice cream in refrigerator to soften.
7.  On a piece of cardboard or a freezer-safe plate (or even in a metal springform pan), assemble the cake.  Lay down one layer of cake.  Spread 1 quart of ice cream on it using a spoon or rubber spatula.  Cover with the second layer of cake.  Place in freezer for about 1 hour.
8.  Cream the other quart of ice cream until it has the consistency of frosting.  Use it to frost the top and sides of the cake.  If desired, adorn with fruits right before serving.  Eat it fast before it melts!

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