Category Archives: Cake

Cinnaminy Cinnamon Rolls with Cream Cheese Frosting

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Cinnaminy is not a Word!!! It is when you add extra extra cinnamon in the rolls!  You know what?  I just happened to do that!  These rolls are exploding with Cinnamon and Sugar! This is not a breakfast for hard core Dieters that is for sure.  If you want to start your day off on a sweet note then these are the Cinnamon Rolls for you!  They are very reminiscent of Cinnabon but I didn’t use a copycat recipe.  I found this recipe from Just Love Cookin’  Ana Maria has a beautiful blog in Italian. {Thank heavens for Google Translate}

I made this recipe when I had friends from out of town and everyone went Gah Gah over it.  So I knew that I needed to make it again for you all.  Happy Tuesday and Happy Breakfast!!!

The dough makes a light and airy roll.  The layers and layers of Cinnamon make it delightful! The trick to a really gooey yummy middle is melted butter and brown sugar! Oh and don’t forget the Cinnamon.  Speaking of the middle…. That is my favorite part! I can leave the sides behind and eat the middle out of each roll!!!

Hmmmmm The middle……… Best Part of the Roll!

One of the great things about this recipe is how beautifully it bakes up.  The dough rises easily and it bakes to a perfect golden brown.  Just look at that bottom. So Tasty!  Well I do suppose I have to confess that other than the middle the Cream Cheese Frosting might really be my favorite!

It is so thick and creamy and sweet! You can see the cinnamon peaking through the frosting.  Other than the insane amount in the middle I also added a layer on top.  Just before baking brush melted butter on the tops of the rolls and sprinkle more brown sugar and cinnamon!  You have the Perfect Cinnaminy Cinnamon Rolls!

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Cinnamon Rolls with Cream Cheese Frosting

Cinnamon Rolls with Cream Cheese Frosting

This recipe is adapted from Just Love Cookin'

Ingredients

  • For the Dough
  • 1 tsp sugar
  • 1/2 cup lukewarm water
  • 1 tbs dry active yeast or 1 envelope
  • 1/8 cup melted butter 1 egg yolk
  • 2 cups AP Flour
  • 1/2 tsp kosher salt
  • 2 tbs + 1 tsp milk
  • For the Filling:
  • 1/4 cup melted butter
  • 1/8 cup brown sugar
  • 1 1/2 tbs cinnamon
  • For the Frosting:
  • 3 oz cream cheese soft
  • 2 tbs butter
  • 1 tsp vanilla extract
  • 2 cups powdered sugar

Instructions

  • In a mixer with the dough hook attachment
  • place the yeast, sugar and lukewarm water
  • let sit for 10 min till bubbly and foamy
  • add the egg yolk, melted butter and the salt
  • slowly add the flour in
  • let the machine knead the dough until a ball forms
  • if it is dry and not coming together add the milk 1 tbs and tsp at a time
  • in a greased bowl place the dough with a moistened towel with warm water over it
  • let sit and rise in a warm place for 1 hr it should double in size
  • preheat oven to 350
  • gently remove the dough and lay out on a floured surface
  • with a rolling pin roll the dough out to about 1/4 inch thickness
  • brush on the melted butter and sprinkle on the brown sugar and cinnamon
  • {you can save some for the top or use it all and just put more on the top.}
  • roll the dough into a log shape
  • cut about 2 inch pieces and place in a greased {not spray} pie plate
  • brush with more butter and sugar and cinnamon
  • bake for 30 35 min
  • to make the frosting just cream together all the ingredients and spread on cooled rolls or just slightly cool for a melty effect
  • Enjoy!!!
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Striped Summer Fruit Tart

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When you make Lemon Curd, you must make a tart to eat it with.  This is a rule in life, really it is.  I love Tarts! I make sweet and savory ones and I just adore them all.  I was so happy that I used my new tart pan for this one and it was so pretty that I just had to leave it in the pan for the pictures!  This is a wonderfully simple tart to make.  The presentation is gorgeous so you can take it anywhere to show off how talented you are in the kitchen.  Just think how all your co-workers, or committee members will ooh and ahh over the delightfulness and beauty of your tart. You will be showered with praise! Really how could you not want to dive right in and eat every luscious bite of this?

Be sure to use the freshest berries available.  Fresh quality ingredients really make a difference. The types of fruit that you can use are endless.  One of my favorite combinations is green and red grapes and kiwi.  For this tart I wanted bright big bold colors to help welcome Spring into Kansas City! When it rains, and it’s raining a lot, I keep telling myself not to complain it could be snow!!! When you take a bite of this all you will think about is soft summer breezes and sun filled days.  When you are laying your fruit down on the tart think of interesting patterns.  If you use a round tart pan make a spiral pattern.  The only trick to a tart is making sure that you have created something that is visually appealing. Get Creative and have fun with it!  Here’s a closer look at my choice in a pattern.

The beauty of this tart is it’s simplicity.  A simple shortbread crust, luscious Lemon Curd, and fresh berries.  What more do you need?

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Striped Summer Fruit Tart

Striped Summer Fruit Tart

The amount of dough you need will depend on the size of your tart pan. This batch will fill and 8x4 tart pan. If you have left over dough just make cookies with the extra.

Ingredients

  • 1 batch of Lemon Curd lemoncurd
  • 1 pint each of Strawberries and Blackberries
  • 1 cup butter softened (2 sticks)
  • 1/4 cup plus 2 tbs Powdered Sugar
  • 1/4 cup firmly packed brown sugar
  • 2 cups AP Flour

Instructions

  • Prepare Lemon curdLemon Curd or use store bought
  • Preheat Oven to 325
  • grease your tart pan with butter not cooking spray
  • in a mixing bowl cream your sugars and butter until fluffy
  • slowly add the flour and mix till combined and dough forms
  • press dough evenly in bottom and up sides of tart pan
  • prick bottom with a fork
  • bake for 20 min
  • take out of oven and cool completely
  • spread the Lemon Curd evenly across bottom of tart
  • layer your fruit in an appealing way
  • Enjoy!
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Here are some more recipes that you may enjoy:

Meyer Lemon Lemon Curd

Shortbread Hearts

 

 

 

 

Banana Bread Blondies

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Can you tell I am on a Banana Bread Kick this week? I just can’t help myself! It is so good!  Like gone in a day again good!  It’s a wonder the 3 of us are not big as a house.  I just can’t stop making wonderful yummy treats.  I spend hours on Pinterest and I see so many wonderful things and I get so hungry that I just have to bake and cook and bake and cook! Really I mean I do have to test them all out for you.  What kind of a foodie friend would I be if I didn’t? hee hee  I found this little darling of a treat on Butteryum. She named it “To Die For Banana Cake” Let me tell you that she wasn’t kidding! Not one little tiny bit! I could not believe how moist this cake was. You can just see the absolutley amazing vanilla bean flakes in the frosting! I am starting to get really hungry and I just might have to make some of these again very soon!  Why am I calling these Blondies and not a cake?  Well the texture and moistness of these really resemble a fudgey brownie. Since you don’t put cocoa in these they can’t be called Banana Brownies but I can call them Banana Blondies!

Let’s talk about this frosting for a minute. We all love frosting.  Hence the phrase “the icing on the cake!” I don’t think I have ever come across a bad frosting {yucky grocery store stuff excluded} But this frosting? Holy Sweet Stuff is it good! The secret? Heavy Cream! yes you read that right Heavy Cream my friends! Not only is there the luscious goodness of a whole vanilla bean there is thick, creamy, tasty Heavy Cream!!! Are your tastebuds ready for overload yet? Well they need to be to handle these.

Once Baked and frosted you can cut this up into the tastiest squares in the entire World!

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Banana Bread Blondies

Banana Bread Blondies

Ingredients

  • For the Blondies:
  • 2/3 cup Sugar
  • 2 tbs unsalted butter
  • 1/2 cup Sour Cream
  • 1 egg
  • 2 mashed ripe bananas
  • 1 tsp vanilla
  • 1 cup AP Flour
  • 1/4 tsp kosher salt
  • 1/2 tsp baking SODA
  • For the Frosting:
  • 2 tbs unsalted butter room temp
  • 1/4 cup heavy cream
  • 1 vanilla bean
  • 1 1/4 cups powdered sugar

Instructions

  • For the Blondies
  • Grease and flour a 8x8 baking pan
  • preheat oven to 375
  • cream the sugar, sour cream, egg and butter
  • add the mashed bananas and vanilla
  • add the flour, salt, and baking SODA
  • pour batter into the prepared pan and bake for 20 min or until done
  • remove from oven and let cool completely before you frost
  • For the Frosting:
  • Cream the butter and powdered sugar
  • slowly add the cream mixing until smooth
  • scrape the bean seeds out of the pod into the frosting
  • add more powdered sugar as needed by 1 tbs each until the desired consistency is achieved
  • frost on the cooled cake let set slightly and cut into squares.
  • Enjoy!
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Carrot Cake Peeps Push Pops

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Hoppy Spring Everyone! I am sure that you are all getting your Easter Baskets together and that you are eggs are all dyed and ready to go! This time of year is so fun with all the colors and treats and pretty little dresses! The all important Easter Dress is the Highlight of Easter and Spring Gatherings.  Spring and Easter came really early this year.  The Spring Equinox was March 20th this year which brought Easter early.  Just wish it looked liked Spring around here.  {That Groundhog should be fired!}  Even though there is still snow on the ground and the Sun is playing hide and seek, mostly hide, we can still have some fun with little bunnies and chicks this weekend.  I am bringing you something fun and delicious all at the same time.  Carrot Cake, Cream Cheese Frosting and a Bunny Peep! Really could this be more Easterey? {I know not a real word}

This poor little guy looks like he might have hit the Communion Bottle when no one was looking… He’s still recovering from St Patrick’s Day Last Week.  Looking past his droopy little eye you can see the bed of luscious frosting that he is perched upon. Is there any other flavor frosting that is better than Cream Cheese when paired with  Carrot Cake? I think not.  These fun little guys are so easy to make! Box cake and store bought frosting are all you need.  Of course you can make them both from scratch if you like.  But hey aren’t we all a little crazy busy right now?

You can buy these clear push pop containers here.  I am sure that there are other links but Amazon is always a good place to start.

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Carrot Cake Peeps Push Pops

Carrot Cake Peeps Push Pops

Ingredients

  • 1 box Carrot Cake
  • 1 container Cream Cheese Frosting
  • 1 package Bunny Peeps

Instructions

  • make cake according to box directions
  • once cool crumble cake into push pops about 1/3 full
  • layer in a spoonful of frosting
  • then crumble more cake
  • add a dollop of frosting to hold up the peeps
  • place peeps on top
  • Enjoy!
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Here are a some Easter Treats I made for you last year!

Carrot Cake Ice Cream

Chocolate Easter Eggs!

Mini Easter Whoopie Pies

 

 

Egg Nog Pound Cake

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I should have named this the post that almost wasn’t!!! I have had a crazy insane week!  I have been getting up at 4:30 everyday and then working till 4:30 or later.  I had planned on writing the text for this post last night after the trick or treaters.  My over worked body and sleep deprived fuzzy brain just totally blanked and I went straight to bed!!!  So here I am writing after the post went live and no one can see anything but the pictures!  I guess that is what you call a snafu.  Better late than never!

This is my 4th week of the 12 Weeks of Christmas!!! I missed the first 2, so that means the Christmas is only 6 WEEKS AWAY! I can’t believe it!  Brenda at Meal Planning Magic is a dream hosting this Part each week for us all!  It’s not too late to join so by all means pop on over and check it out!  It is great fun and there are sooo many yummy treats to make each week!  I have a list a mile long that I want to make for my friends and family!

I found this cake in a recipe book that had gotten buried under a pile of papers, books, bills, magazines…. you know that pile in the corner of everyone’s kitchen….  Well I got tired of that corner and I tackled it!  So glad that I did because this cake was the result of that frenzied purging of useless junk!  This cake is dense and moist and it tastes like Christmas Eve!! Seriously that is a flavor.  This is going to made again I can promise you that!

Please Check out my past entries to the 12 Weeks of Christmas in case you have missed them:     Apple Caramel Bread Pudding, Peppermint Fudge Cookies, and last weeks Snowflake cake

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Egg Nog Pound Cake

Egg Nog Pound Cake

This is from a recipe in Cake Mix Treat by Taste of Home.

Ingredients

  • For the Cake:
  • 1 box yellow cake mix
  • 1 package instant vanilla pudding (3.9 oz box) this is what makes the cake dense
  • 4 eggs
  • 1 cup eggnog
  • 1/4 vegetable oil
  • 2 tsp rum extract
  • 11/2 tsp nutmeg
  • For the Glaze:
  • 1 cup powdered sugar
  • 1/4 tsp rum extract
  • 4 tsp egg nog

Instructions

  • in a mixing bowl comine all the cake ingredients and mix on med speed for 2 min
  • the batter will become very thick
  • I suggest buttering and flouring your bundt pan and not to use no stick spray for the easiest release
  • bake at 350 for 40 min or until done
  • cool on wire rack for 10 min then turn the cake upside down to release from pan
  • let cool comppetely
  • to make the glaze:
  • mix all the glaze ingredients then with a spoon pour over cake letting it drip down the sides
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Also go to some of these other delicious recipes:


 

Snowflake Cake Frosting

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This is my 3rd week participating in The 12 Weeks of Christmas! It has been so much fun and we have something like 7 or 8 weeks to go!  Yippee!  Brenda at Meal Planning Magic hosts this amazing linky party!  If you are interested in joining you should really go to her site and fill out the form!  Last week I saw some amazing cookies, bars, cakes, cupcakes and all sorts of sugary delights!  One of the requirements is that your goodie needs to be freezeable.  Most people do not realize that you can freeze a decorated cake and it will be just the same when you take it out and thaw it!  I used to do it all the time when I was making cakes for people.  I am still amazed that bride’s trusted me to make the cake on the most important day of their lives!!!

To freeze a cake that has already been frosted and decorated:  Place the cake unwrapped in the freezer for a min of 2-3 hours.  Remove and gently test the level of hardness on the frosting.  If it is hard and not yielding proceed to the next step, if it is still pliable then keep it in the freezer a little longer.  The next step is to gently wrap cling film (saran wrap) around the cake.  I take a piece that can wrap from the bottom of the cardboard disc all the way around to the other side and then touch again in the middle on the bottom.  Then I do the same  on the side.  (like you are making an X)  Place the cake in a “Cake to go box”.  I am not sure that is the real name, but like the kind you get when you buy a cake at the bakery.  Then I wrap that box in many layers of the cling film.  It should last in the freezer for at least a month.

This is my snowflake cake!  I had a good time making this.  By good time I mean I was stressing out and yelling at the frosting when I was doing the crumb coat!  It was 85 today!!! Hot and Humid!! Two of the worst things for cake decorating!  I am hoping that by making a Snowflake Cake the Weather Man will be nice and bring us back our beautiful fall weather we have had the past few weeks! Please Pretty Please!

Don’t get scared off by how long this recipe is.  I give you lots of tip and do’s and don’ts.  Take it from someone who has been there.  If you go slow and take your time and not try to rush it you will have a beautiful outcome!  I know I should have taken pictures as I was doing this today.  I did not plan on having this post become a “how to” it just kinda happened right now as I was typing. If you leave in the comments that this is something that would interest you, let me know and I will do another one with “how to” pictures!

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Snowflake Cake Frosting Recipe

Snowflake Cake Frosting Recipe

Don't be alarmed at the length of this recipe. I am giving you fool proof directions and I am quite "wordy"

Ingredients

  • For the cake you can make any flavor cake that you like best. I suggest White as that will be the easiest for you to frost white with.
  • If you are an experienced cake decorator I made this using a traditional White Wedding Frosting using Bright White.
  • For first timers and beginners DO NOT FRET this is a fool proof recipe that I am going to give you and instructions on how to frost it!
  • 2 lbs bag of powderd sugar
  • 1 cup white VEGETABLE shortening
  • 2 tsp almond extract
  • 2 tbs CLEAR immitation butter flavoring
  • 2 tbs meruinge powder
  • approx 8-10 tbs water
  • 18 in pastry bag
  • largest flat frost tip
  • 12 in pastry bag
  • #21 star tip and #5 round tip

Instructions

  • In a Stand Mixer with a paddle attachment (you will not be able to do this with a hand held it will not have enough horsepower) put in the shortening, half the bag of sugar, both flavors and 3 tbs water
  • mix till combined
  • add the rest of the sugar
  • Ok this is the only sorta tricky part: You want to add water 1 tbs at a time until you have a spreadbale consistancy. How do you know when you get that? When the paddle is lifted and the frosting still stays attached but starts to hang down like it wants to fall off but you can tell that there is now way that it will. (I hope that makes sense) Also if you swipe your finger through it and glides super smoothly. I say that you would be safe with a total of 9 tbs of water. That is about what I always use. Temp and humidity will effect how much you will need.
  • let the mixer run for a good 15 min. This will ensusre that you will have no lumps and it will glide on the cake for you easily.
  • Slice your cake in half (if you have a lazy susan use it it will make your life much easier. If you dont just go extra slow and take lots of deep breaths!)
  • place about 1 cup of frosting on the top half of the bottom cake
  • spread out till it almost touches the edges but not quite
  • place the top half of the cake with the flat side facing up
  • (do you have a gap between the top and bottom halves? don't worry if you do we are about to fix that.
  • using the 18' pastry bag and the cake frost tip start on the sides and while slowly turning the cake squeeze the frosting against the sides. Go around the whole cake
  • then make flat frosting circles on the top of the cake.
  • Using a large flat spatula smooth the sides and the top
  • this is the crumb layer so don't worry how it looks and that you can still see the cake.
  • let this sit for 15 min and "crust"
  • now do that same step and the cake will be completely covered and smooth
  • still let this sit again for 15 min
  • in a 12" pastry bag with a #21 star tip make small litttle half circles all along the bottom edge of the cake. (see it is looking better allready!)
  • Switch to #5 round tip and "Draw" the pattern on the top
  • Switch back to the #21 star tip and make small stars all the way around the top edge of the cake and a very large star in the middle to hide all the joining points of the snowflake.
  • Now sit back and be very proud of the beautiful cake you made!!!
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Pumpkin Cake

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Ok I thought for my first post back after my Summer leave I would do a cute, fun and easy cake!  I saw this on Pintrest and said to myself “Oh this must be Blogged!” Who would have thought something as everyday and as utilitarian as Bunt Cake could be anything but just that, everyday and utilitarian.  All it took was 2 everyday cakes to make a Autum Cutesy Cake! I love that it took no time at all and it shows off beautifully!  The longest part was waiting for the two cakes to bake. And it was tourture as they smelled sooo good! After 2 months of nothing baking or goodie making going on in the P and P Kitchen it felt and smelt so good to have those cakes in the oven! Now it is time to eat this over the top two cake extravaganza!

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Pumpkin Cake

Pumpkin Cake

You can double this recipe and split the batter into 2 bunt pans, or if you only have one pan like me, make the recipe twice. That's what I did. Plus then there is no annyoing Math!

Ingredients

  • For the Cakes:
  • 2 cups AP flour
  • 1 1/2 cups sugar
  • 1 tsp each of baking soda, cinnamon, nutmeg
  • 1/4 tsp each of cloves and ginger (all spices are ground)
  • 1 cup Buttermilk (you can put 1tsp of cream of tartar in a cup of milk if you dont have buttermilk)
  • 1/2 cup unsalted butter
  • 1/2 tsp vanilla
  • pinch of Kosher Salt
  • 3 eggs
  • For the Frosting:
  • 1/14 cups powdered sugar
  • 1 tbs Chocolate Extract
  • 3 tbs milk

Instructions

  • For the Cakes:
  • pre heat oven to 350
  • In a large mixing bowl combine all the dry ingredients
  • add in the milk and butter and vanilla
  • beat with an electric mixer on low till combined, then beat on med- high for 2 minutes
  • add eggs and beat for 2 more minutes
  • grease a bunt pan and pour batter in evenly
  • bake for 38 minutes
  • Cool cakes completely and carefully stack on one another. For a closer fit between cakes you can slice the bottoms off each, but I like the rustic bubbled effect of the 2 cakes as they were.
  • One will be upsidedown and the top one right side up
  • For the Frosting:
  • In a mixer with the whisk attachment whisk the frosting ingredients until desired consistancy is aquired
  • slowly spoon frosting on to the top cake letting it roll down the sides gently.
  • For the Decorations:
  • I have a coffee mug down in the middle of the cakes to support the "stem"
  • Make stem and leaves and vine curls out of chocolate fondant
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You can find me at these great parties this week:

Making you crave Monday’s, Crazy Sweet Tuesday’s, Trick or Treat Tuesday’s, Tasty Tuesday’s, Totally Tasty Tuesday’s, Cast Party Wednesday’s, Whatcha Whipped Up Wednesday’s, Sweet Treat and Swanky Stuff, Kitchen Fun with My Three Son’s, Crumbs and Chaos, I’m loving it Friday’s, Weekend Pot Luck, and Six Sisters Stuff

Shamrock Boozy Cake

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St. Patrick’s Day is around the corner and I wanted to bake you a cake!  In the tradition of  St. Paddy’s day I had to make sure that it was a Loaded cake!  In this case it has coffee liqueur and Ameretto!!  I used a shamrock shaped pan and thought this is going to be a big pain in the tushy to frost, so I decided to just make a glaze to pour over it.

I used my go to  sour cream chocolate cake recipe and a standard glaze with green food coloring to give it a festive touch.  The result is a very moist and yummy and quite potent boozy cake!

As you can see very moist and if I may say so myself very Delish! You could make this without the booze, but really why would you?

Shamrock Boozy Cake
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Recipe type: Dessert
Author: The Plaid and Paisley Kitchen
Ingredients
  • 1 1/2 cups best dutch cocoa powder
  • 1 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 2 large eggs
  • 3/4 cup warm water
  • 1/2 cup milk 2%
  • 1/4 cup sour cream fat free
  • 1/3 cup melted unsalted butter
  • pinch of salt
  • 1 tsp vanilla
  • 1 tsp chocolate extract
  • 6-8 tbs coffee liqueur
  • for the glaze
  • 3 cups powdered sugar
  • 3 tbs milk
  • 6 tbs corn syrup
  • 5-8 tbs ameretto
  • green food color paste
Instructions
  1. for the cake
  2. mix all dry ingredients
  3. add all wet to dry and mix till well combined
  4. bake in a prepared pan at 350 for 35-40 min
  5. as soon as it comes out of the oven pour 3-5 tbs of coffee liqueur over cake
  6. let cool and remove from pan and pour 2-4 more tbs of coffee liqueur on that side cool completely
  7. for the glaze
  8. mix all ingredients
  9. pour over cake
  10. this will be very messy!!!
  11. let sit for 1 hr and transfer to a pretty platter and serve
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This post can also be found on these great link parties!

Crazy Sweet Tuesday’s , Trick or Treat Tuesday’s, Mrs. Fox Sweets

 

Carrot Cake Ice Cream

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This is my first time at the Improv Challenge Blog Hop! http://wiseanticsoflife.blogspot.com/  If you are unfamillar with it, Two ingredients are given to you and then you let your imagination roam! Sweet or Savory doesn’t matter just create something wonderful!!  This month’s Challenge is Carrots and Ginger.  I was going to a savory dish as a veg side at first then, I came across a great idea from Not Quite Nigella. www.notquitenigella.com As soon as I saw her version of this most scrumptious dessert I just KNEW I had to make it!!!  Never mind that we got 3 inches of snow the other day….. I want to eat this RIGHT NOW!

I do have to admit that I did cheat a little…… I used Breyers Vanilla Bean Ice Cream instead of making my own.  I know bad girl….. My ice cream maker did not survive the move and I just wasn’t ready to replace it this week.  So I Cheated. Don’t judge me.   So Here is my first post for the Improv Challenge! Carrot Cake Ice Cream!

Carrot Cake Ice Cream
5.0 from 3 reviews
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Recipe type: Dessert
Author: The Plaid and Paisley Kitchen
Ingredients
  • For the Cake:
  • 2 cups flour (I used Cake Flour)
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger (the recipe did not call for it but I added it for the challenge) Optional
  • 3 cups grated carrots (about one bunch)
  • 8 oz can of crushed pineapple drained VERY WELL
  • 1 cup canola oil
  • 4 eggs
  • For the Cream Cheese Frosting:
  • 3 cups powdered sugar
  • 4 oz softened cream cheese
  • 1 tbs vanilla
  • 4-6 tbs milk
  • 1 carton of vanilla ice cream softend to almost liquid
  • 1/8 cup chopped candied crystalise ginger
Instructions
  1. For The Cake:
  2. Combine all the dry ingredients
  3. add the carrots and pineapple oil and eggs
  4. mix till all is combined
  5. pour into a greased 9 x13 baking pan
  6. bake at 350 for 30 min
  7. cool completely
  8. For the Frosting:
  9. Beat the sugar, cream cheese, vanilla and 2 tbs milk
  10. add 1 tbs milk at a time till disered consistancy is achieved (quite thin but not liquidy)
  11. To Assemble:
  12. Crumble cooled cake
  13. in a large mixing bowl pour in ice cream
  14. add 3/4 of the cream cheese frosting (reserve the rest for drizzeling)
  15. add 4 cups of the crumbled cake (reserve at least 1 cup for crumbling on top)
  16. mix till combined
  17. pour into a glass 9 x 13 dish
  18. scatter the last 1 cup of cake on top
  19. cover with cling film (saran wrap) and freeze till ice cream consistnecy returns
  20. when you serve drizzle a little of the cream cheese frosting on top and top with chopped cyrstalised ginger!
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