Tuesday, August 15, 2017

"Tasty Tuesday" @ Raider Country's Wine & Dine...August 15th

"Tasty Tuesday" Tries to bring you

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"Quick & Economical"
Appetizers..Dinners..Deserts..& Cocktails
(Check out our 'Thirsty Thursday' & 'Frying Friday' too)
Today's Suggestion

Ice Cream Poke Cake

 For the Neapolitan ice cream lover in your life!

Total Time:
Level: Easy
Serves: 12


  • 1 box chocolate cake mix, plus ingredients called for on box
  • 2 c. chopped strawberries
  • 1 tbsp. sugar
  • 4 1/2 c. heavy cream, divided
  • 1 14 oz. can sweetened condensed milk
  • 2 tsp. pure vanilla extract, divided
  • pinch of kosher salt
  • 3 tbsp. cocoa powder
  • Chocolate sauce, for garnish
  • Rainbow sprinkles, for garnish
  • Maraschino cherries, for garnish


  1. Preheat oven to 350ยบ and grease a 9"-x-13” pan with cooking spray. Prepare cake mix according to package instructions. Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Let cool.
  2. Meanwhile, in a medium bowl combine chopped strawberries with sugar and toss to coat. Set aside.
  3. In a large bowl using a hand mixer, beat 2 1/2 cups heavy cream until medium peaks form. Fold in sweetened condensed milk and 1 teaspoon vanilla until totally combined. Gently fold in strawberries.
  4. Using the bottom of a spoon, poke holes all over cake. Pour strawberry cream mixture into poke holes and spread with a spatula. Place in the freezer and freeze until firm, 5 hours.
  5. Make whipped cream: In a large bowl using a hand mixer, beat remaining 2 cups heavy cream with remaining teaspoon vanilla and a pinch of salt until stiff peaks form. Top cake with the whipped cream, a drizzle of chocolate, sprinkles and Maraschino cherries.

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