This is a bit of a nested recipe; it’s intended to be used to make a cake using melted ice cream that you don’t particularly like enough to eat as is, but don’t want to waste. It’s getting used today to bring to a friend’s birthday party in the form of chocolate cupcakes. Experimentation ahoy!
Some weeks ago, I’d made a strawberry ice cream and a chocolate ice cream, both of which didn’t work out for different reasons. For the strawberry, the frozen strawberries I’d bought tasted like plastic, which I hadn’t anticipated so I didn’t check them before making the ice cream. For the chocolate, I’d noticed that not all of the chocolate bits had melted uniformly, and instead of just straining them out, I’d opted to re-cook the mixture to melt them. Unfortunately, I wasn’t paying enough attention, and I ended up scorching the bottom and toasting the cornstarch deeply. The toasted flavour isn’t actually unpleasant, but I find it personally bothersome enough to not want to keep the ice cream as is.
This recipe is from Chickens in the Road, which was a recipe I originally found through it being reposted on Food.com.
To make a basic white cake using this recipe
- Take a white cake mix recipe and beat with:
- 1/2 cup shortening, lard, or butter
- 4 egg whites
- Add the following and mix well:
- 1 1/4 cups water
- 1 teaspoon vanilla extract
- Pour batter into greased and floured cake pan, and bake at 350°F until toothpick inserted into centre comes out clean
Alternatively, for any recipe calling for a white cake mix as a base, use dry recipe as is, and add 1 teaspoon vanilla extract.