Hazelnut Ice Cream Cake

Recipe Ingredients

1 cup	146g / 5.1oz	Chopped dates
1 teaspoon	5ml	Baking soda
1 cup	237ml	Boiling water
1 3/4 cups	109g / 3.8oz	Sifted all-purpose flour
1/4 cup	27g / 1oz	Unsweetened cocoa
1/2 teaspoon	2.5ml	Salt
1 cup	198g / 7oz	Butter or margarine
1 cup	198g / 7oz	Sugar
2		Eggs
1/2 teaspoon	2.5ml	Orange extract
3/4 cup	109g / 3.8oz	Chopped Oregon hazelnuts
2		Semisweet chocolate - grated
1		Coffee ice cream

Recipe Instructions

Combine dates, soda and boiling water; cool. Sift together flour, cocoa and salt. Cream butter with sugar, beat in eggs and orange extract.

Add flour mixture alternately with date mixture, beating after each addition. Pour into 2 greased and floured 8-inch round cake pans. Sprinkle hazelnuts on batter.

Bake in 350F oven for 30 to 35 minutes, or until cake tests done. Cool layers thoroughly on racks.

Then sprinkle with chocolate. Spread ice cream on top of one cake layer and top with second layer, nut side up. Freeze several hours or overnight.

Take cake from freezer and let stand in refrigerator 1 hour before serving.

Source:
Cooking Live Show #CL8958

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