German Chocolate Ice Cream Cake

It's birthday time again!  My mom is celebrating another birthday, and I wanted to make her something special.  I knew that she loves German chocolate cake, but I wanted to put a little twist on it.  Because I just can't resist.  This cake has two layers of chocolate cake with  a layer of chocolate ice cream swirled with German chocolate frosting in the middle.  The sides of this creation are frosted with chocolate frosting, and the top is, of course, coconut pecan frosting.  And the whole thing is delicious.  Happy Birthday, Mom!


German Chocolate Ice Cream Cake


Frosting:
2 cups granulated sugar
2 Tablespoons flour
1 cup heavy cream
1 cup milk
1 cup butter, room temperature
1 Tablespoon vanilla

1 1/2 cups chopped pecans, toasted
1 cup sliced almonds, toasted
3 cups flaked coconut



1 box Chocolate cake mix, plus ingredients to make it
3 cups Chocolate ice cream
1 cup Chocolate Frosting


Prepare the cake according to package directions for 2 9-inch layers.  Let layers cool completely.


For the frosting, in a large saucepan, combine the sugar and flour.  Add the cream, milk and butter and stir well, cooking over medium heat.  Bring to a boil and cook, stirring frequently for about 12 minutes until thick.  Remove from the heat and add the vanilla, pecans, almonds, and coconut, and stir well.  Set aside to cool.


Place the ice cream in a large bowl, and add about 3/4 to 1 cup of the coconut pecan frosting to it, and fold it together.  Don't mix it in completely, as you want it to be swirled in.  Line a 9 inch round cake pan with plastic wrap and spoon the ice cream into it.  Place in the freezer to freeze completely.


To assemble the cake, place a cake layer upside-down on a serving plate.  Place the frozen ice cream layer on top of the cake, and place the remaining cake layer on top of the ice cream.  Working quickly so the ice cream doesn't melt, Spread a thin layer of chocolate frosting around the sides of the cake.  Spoon a desired amount of coconut pecan frosting on the top of the cake and spread to the edges.  You will have coconut pecan frosting left over.  Makes about 12 servings.


Enjoy!  -Cardamommy