Yield: 1 Servings
|4 cups||Strawberry ice cream|
|⅓ cup||Chocolate sauce, chilled|
|4 cups||Vanilla ice cream|
|14 ounces||Canned pineapple|
|4 cups||Chocolate ice cream|
|½ cup||Whipping cream|
|1 tablespoon||Icing sugar|
|1 \N||Banana, sliced|
|\N \N||STRAWBERRY SAUCE|
|1¼ cup||Frozen strawberries|
|3 tablespoons||Granulated sugar|
|½ tablespoon||Orange rind, grated|
|1 tablespoon||Orange juice, or water|
|\N \N||CHOCOLATE SAUCE|
|1 cup||Granulated sugar|
|¾ cup||Whipping cream, or|
|\N \N||Evaporated milk|
|½ cup||Unsweetened cocoa powder|
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 1-½ 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.]
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@...> Recipe By : Paul A. Meadows" <ag441@...> From: Date: