| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | Cake | 1 | Servings |
INGREDIENTS
| 4 | c | Strawberry ice cream |
| 1/3 | c | Chocolate sauce, chilled |
| 4 | c | Vanilla ice cream |
| 14 | oz | Canned pineapple |
| 4 | c | Chocolate ice cream |
| 1/2 | c | Whipping cream |
| 1 | T | Icing sugar |
| 1 | Banana, sliced | |
| STRAWBERRY SAUCE | ||
| 1 1/4 | c | Frozen strawberries |
| 3 | T | Granulated sugar |
| 1/2 | T | Orange rind, grated |
| 1 | T | Orange juice, or water |
| 1 | T | Cornstarch |
| CHOCOLATE SAUCE | ||
| 1 | c | Granulated sugar |
| 3/4 | c | Whipping cream, or |
| Evaporated milk | ||
| 1/2 | c | Unsweetened cocoa powder |
| 1 | T | Vanilla |
| pn | Salt |
INSTRUCTIONS
Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth. Let cool. [Makes 1-1/2 cups.] Cake Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Freeze for 20 minutes or until firm. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.] Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled. Whip cream with icing sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen Posted to EAT-L Digest - 5 June 96 Date: Thu, 6 Jun 1996 17:24:54 -0700 From: Martha H Sheppard <marthahs@IX.NETCOM.COM> Recipe By : Paul A. Meadows" <ag441@ccn.cs.dal.ca> From: Date:
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Nutrition (calculated from recipe ingredients)
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Calories: 4044
Calories From Fat: 1761
Total Fat: 199.5g
Cholesterol: 731.9mg
Sodium: 926.1mg
Potassium: 4258.1mg
Carbohydrates: 539.4g
Fiber: 27.8g
Sugar: 465g
Protein: 61.7g