STRAWBERRY SAUCE
CHOCOLATE SAUCE
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
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!