BLACK FOREST ICE CREAM CAKEResep kiriman Lina Cantwell (California).

Ingredients (serves for 9-inch cake):

1 quart vanilla ice cream 1 can (21 oz) cherry pie filling 2 oz. semisweet chocolate 1/2 cup granulated sugar 1/4 cup shortening 2 eggs 1 1/4 cups sifted cake flour 1/2 tsp. Baking powder 1/3 cup milk 1 cup whipping cream, whipped grated chocolate,for garnish, optional Cherries, for garnish, optional

1. Soften ice cream at medium power for 1 1/2 to 2 minutes.2. Fold 1/2 cup pie filling into softened ice cream. Stir to blend. Press mixture into foil-lined 9-inch cake pan. Refreeze.3. Place chocolate in microsafe dish.4. Microwave at high power for 1 1/2 to 2 minutes, or until melted. Cool5. In medium bowl, cream sugar and shortening. Beat in eggs. Beat in cooled chocolate.6. Mix together flour and baking powder. Beat into creamed mixture alternately with milk, beginning and ending with dry ingredients.7. Spoon into greased 9-inch microsafe cake pan.8. Microwave at high power for 4 to 5 minutes or until almost dry on top, turning halfway through cooking. Cool.9. Cut cake in half horizontally. Place one layer on cake plate. Spread with 1/2 cup pie filling.10. Quickly invert ice cream layer on top. Remove foil. Trim ice cream to fit cake layer. Spread with 1/2 cup pie filling. Top with second cake layer. Refreeze.11. Sweeten whipped cream. If desired. Frost cake. Place 1/4 cup pie filling in center of top of cake. Sprinkle cream grated chocolate. Freeze several hours12. Slice cake right out of freezer.