Wookiee Hut Cuisine presents:
The Perfect Birthday Cake: Ice Cream & Cake
After a few trials and errors (and female companionship, ostensibly to help him put the cake together), Hobbie produced the ideal birthday cake: chocolate layers interlayered with vanilla ice cream in lieu of frosting! And to make it more texturally interesting, he crumbled chocolate chip cookies between the layers, too.
Other than being the perfect (albeit slightly childish) birthday cake, what make this so special?
"Memories, Wes! Be happy, you have a lifemate who remembers most of what you've done in your adult life and who genuinely gets on with you. Take this awesome cake doesn't it remind you of our fun times in Hoth??"
Wes smacked Hobbie in the arm, "Dummy, who wants to remember Hoth?"
Hobbie looked hurt. "Gee, it wasn't all battle losses and getting shot out of the sky! We had ice cream every day ... and remember how much we wanted cake instead? So I made you a perfect birthday cake, see? It's ice cream AND cake. Two great things that go together, but more together than ever! I'm such a great guy!"
It suddenly dawned on Wes that he did, in fact, have a lifemate. Not one he wanted to marry, nor even female ... but an excellent friend who'd been with him through good and bad, with whom he could count on growing old with. And who made a semi-nostalgic cake for his birthday which actually did taste good.
Wes punched Hobbie again, this time more softly and almost affectionately. "You DO care about me, doncha ... Aww, ya big lug ..."
Heat the oven to 350°F / 175°C. Grease and flour two 8-inch / 20-cm round cake tins.
Using a mixer, beat together the cake mix, eggs, oil, water, and vanilla extract. Beat for 2 minutes on medium or high speed, scraping down the sides of the bowl occasionally to make sure the batter is all uniformly mixed together.
Pour the cake eaually into the two tins. Or try to ... don't worry if you end up with more in one than than the other. Adjustments to the number of layers can be made later, on assembly.
Place the pans in the oven and cook for 20 to 30 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean. Remove from the oven and allow to cool in the pans for about 15 minutes. Then invert the cake onto racks and let cool to room temperature. At this point, you can wrap the cakes tightly in plastic wrap and refrigerate or freeze.
Using the same-sized tins you baked the cake in, line the cake liberally with plastic wrap. Depending on how many laters you will have, you need to prepare one less ice cream layer. So if you plan to have a four-layer cake, you need three layers of ice cream, so you'd divide the ice cream between three cake pans.
If you ended up putting more batter in one tin than another, or one of the cakes simply didn't rise as high as the other, you can opt for a three layer cake instead, which means you need to prepare two ice cream layers. Or, if you just don't want to deal with cutting cake horizontally, you can make a two-layer cake, which means one big, fat ice cream layer. (This is more like a ornate ice cream sandwich, which could be way awesome ...)
Flatten the ice cream layers as best you can, packing them tightly into the corners so there are no air pockets. Scatter all but 1 cup of the crumbled cookies evenly over the layers of ice cream. Wrap tightly with plastic wrap and place back in the freezer overnight to harden into brick-like solidness.
Be prepared to work quickly, and don't let people distract you, or your ice cream will melt and you'll end up with ice cream soup with choc bits in it, and probably a big mess.
Place the bottom layer of cake onto the serving platter. Unwrap the first ice cream layer and place it down onto the cake, and peel off the plastic wrap (this means the cookie-encrusted side is on the bottom, facing the cake below it). Place the second layer of cake on top of the first ice cream layer, then put another layer of ice cream on top of that. Repeat, and end with a layer of cake.
Cover the layer cake quickly with the Cool Whip. Scatter the remaining cookie crumbles over the top of the cake. Wrap it loosely with plastic wrap, and place in the freezer to harden up. Leave it there till 30 minutes before serving; take the cake out, unwrap it, and let it stand at room temperature until you're ready to serve. If it's warmer than you'd like where the cake will be sitting, you can leave it in the refrigerator for that time instead.
This cake does cut very well as long as the ice cream is frozen, but use a big slicing knife and a cake server to help you transport the tall, thin pieces of cake to a plate. (If the cake is too cold, you can dip the knife in hot water before cutting each slice.) If you touch it with your fingers, it will melt there and leave unseemly looking divots.
Serves 12 to 16.
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