December 23, 2009
Mocha Almond Fudge Ice Cream Cake
Earth Balance or other margarine
Flour for dusting
6 teaspoons Ener-G egg replacer
6 tablespoons warm water
1/2 cup oil
1 box Duncan Hines Devil's Food cake mix
1-1/3 cups water
2 tablespoons cocoa
2 pints Purely Decadent Mocha Fudge soy ice cream
2 cups sliced almonds
Preheat the oven to 325° F (160° C).
Grease two identical cake pans (9 inch rounds are perfect) with Earth Balance and thoroughly dust them with flour.
Mix the egg replacer, 6 tablespoons warm water, and oil in a large mixing bowl until smooth. Add the 1-1/3 cups cool water and cake mix and stir until moistened, then beat on medium speed for two minutes. Divide the batter evenly between the two cake pans.
Bake until a knife inserted in the center comes out clean, about 30 minutes.
Let the cakes cool completely, and turn one out onto a platter. Mix one pint of the ice cream with one cup of the almonds, then spread the combination on top of the cake. Turn out the second cake on top of the ice cream. Spread the second pint of ice cream on the top and sides as "frosting." Sprinkle the last cup of almonds over it.
Freeze for several hours or overnight.
This recipe won a prize at our 2009 dessert competition.