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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
CAKE
1 cup all-purpose flour
2/3 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup whole milk
FILLING
1 cup heavy whipping cream
1 teaspoon vanilla extract
6 oz. cream cheese, softened
2/3 cup purchased caramel topping
4 (2.1-oz.) Baby Ruth candy bars, chopped
1. Heat oven to 350. Spray large rimmed baking sheet with cooking spray; line with parchment paper. Whisk flour, cocoa, baking soda and salt in small bowl.
2. Beat butter and sugar in large bowl at medium speed 3 minutes or until light and fluffy. Add egg, beating until combined. Beat in 1 teaspoon vanilla. At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with flour mixture. Pour into pan; spread evenly with spatula.
3. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Place in refrigerator; cool 30 minutes or until chilled and firm.
4. Meanwhile, beat cream and 1 teaspoon vanilla in large bowl at medium-high speed until stiff peaks form; remove whipped cream. In same bowl, beat cream cheese at medium speed 2 minutes or until smooth; beat in caramel sauce. Stir in candy bars. Gently fold in whipped cream in 3 parts until just combined.
5. Invert cake onto cutting board or flat surface; gently peel off parchment paper. Cut cake crosswise in half. Place two large sheets plastic wrap crisscross on large baking sheet. Place one cake layer, top-side down, in center of plastic wrap. Spread filling to within 1/2 inch of edges. Top with remaining cake layer, top-side up. Cover with plastic wrap. Freeze 4 hours or overnight, until firm. Cut into bars. (Store, covered, in freezer up to 1 week.)
24 bars
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Baby Ruth Ice Cream Sandwiches
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
CAKE
1 cup all-purpose flour
2/3 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup whole milk
FILLING
1 cup heavy whipping cream
1 teaspoon vanilla extract
6 oz. cream cheese, softened
2/3 cup purchased caramel topping
4 (2.1-oz.) Baby Ruth candy bars, chopped
1. Heat oven to 350. Spray large rimmed baking sheet with cooking spray; line with parchment paper. Whisk flour, cocoa, baking soda and salt in small bowl.
2. Beat butter and sugar in large bowl at medium speed 3 minutes or until light and fluffy. Add egg, beating until combined. Beat in 1 teaspoon vanilla. At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with flour mixture. Pour into pan; spread evenly with spatula.
3. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Place in refrigerator; cool 30 minutes or until chilled and firm.
4. Meanwhile, beat cream and 1 teaspoon vanilla in large bowl at medium-high speed until stiff peaks form; remove whipped cream. In same bowl, beat cream cheese at medium speed 2 minutes or until smooth; beat in caramel sauce. Stir in candy bars. Gently fold in whipped cream in 3 parts until just combined.
5. Invert cake onto cutting board or flat surface; gently peel off parchment paper. Cut cake crosswise in half. Place two large sheets plastic wrap crisscross on large baking sheet. Place one cake layer, top-side down, in center of plastic wrap. Spread filling to within 1/2 inch of edges. Top with remaining cake layer, top-side up. Cover with plastic wrap. Freeze 4 hours or overnight, until firm. Cut into bars. (Store, covered, in freezer up to 1 week.)
24 bars
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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