Brad called this weekend to talk about the cakes he was making for his wine-tasting party, and I remembered that I never tried his crazy melted ice-cream cake recipe. Well, this weekend was the time to fix that!
Ever being the one to
overcomplicate everything meddle with recipes, I knew that Lloyd and I would have absolutely no trouble devouring an entire cake could never finish a whole cake ourselves. So I halved the recipe.
Of course I had to get out my oil-and-beeswax-splattered scale (ruined during the lotion bar days) to help with my sketchy math.
Half of a pint of ice cream:
Half of a bag of cake mix:
I had to melt the ice cream, which grossed me out to no end. Ice cream must be eaten in its frozen state – no licking of cones or stirring it into ‘soup’. I believe you should bite cones and eat ice cream as quickly as possible so no melting occurs until it’s deep inside you, safely out of sight.
But, for culinary science, I melted the ice cream. (In the oven, because I am impatient.) Then I added an egg! Several melted ice cream recipes called for 3 eggs in a whole cake. Brad’s recipe called for none. I figured one couldn’t hurt.
Stir, stir, stir.
I added a splash of milk because it looked rather dough-like rather than batter-ish.
I baked that puppy up, dusted it with powdered sugar and cocoa powder and baby powder (wait, not the last one) and devoured a good-sized chunk of it while it was still warm.
Brad, you are my hero.