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ICE CREAM CAKE
For the cake:
1/2
cup butter
1 1/2 cups sugar
2 eggs, beaten
2 1/4 cups flour
1/2
teaspoon salt
2 teaspoons baking powder
1 cup milk
1 teaspoon
vanilla
1 quart vanilla ice cream
2 cups whipping cream
4
tablespoons instant chocolate pudding mix
Cream butter and sugar
gradually. Add eggs and beat until the mixture is fluffy. Sift flour, salt, and
baking powder and add alternately with milk and vanilla, beating well after
each addition. Butter and flour in 9 inch round pan. Spoon cake in pan.
Bake at 350 F for 45 minutes. Cool cake and unmold on a rack. Cut the cake
into two equal layers.
Place a layer in a in 9 inch round spring form pan.
Spoon ice cream over cake and spread evenly.
Place other cake half over ice
cream. Beat the whipping cream and chocolate pudding mix together until firm
consistency.
Spread mixture smoothly and evenly over secondly layer of cake
. Cover with plastic wrap and freeze.
Remove from freezer 20 minutes before
serving.
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