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 tb Icing sugar
1 Banana, sliced
-STRAWBERRY SAUCE-
1 1/4 c Frozen strawberries
3 tb Granulated sugar
1/2 ts Orange rind, grated
1 tb Orange juice, or water
1 ts Cornstarch
-CHOCOLATE SAUCE-
1 c Granulated sugar
3/4 c Whipping cream, or
-evaporated milk
1/2 c Unsweetened cocoa powder
1 ts Vanilla
pn Salt
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.
Yields
12 Servings
