Wednesday, August 04, 2010

When You Can't Decide Between Ice Cream, And Cake

The pudding mould is getting quite a work out lately. I don't know, once you start forming things into a bombe, it becomes difficult to resist. It looks so pretty-and festive! Damn, that really looks festive.

The recipe is absurdly simple. The cake is the one from the box of Hershey's cocoa (the one with the boiling water in the recipe). Foolproof. Seriously. The ice cream is homemade, but you could cheat, and use store bought. The real star of this dessert is the frosting that lines the cake before the ice cream is filled in. This is a great recipe to have on hand for filling Swiss rolls, frosting brownies, or if you use a bit more confectioner's sugar-chilled and eaten as candy.

Caramel frosting:

1/2 cup butter
1 cup brown sugar
1/4 cup whole milk
1-2 cups confectioner's/icing sugar

In a saucepan, melt the butter over low heat. Add the brown sugar and cook for 2 minutes, stirring constantly. Add the milk, and cook over medium heat until it comes to a boil. Remove from heat, and cool. When cool, beat-in as much confectioner's sugar as you need to make a spreading consistency. For a fudge-like candy, add a bit more until it is quite thick, then pour into a greased pan and chill before cutting into squares.

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