Ice Cream Cake
  • 1 cup chopped dates
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1 3/4 cups sifted all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoon salt
  • 1 cup butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon orange extract
  • 3/4 cup chopped hazelnuts
  • 2 squares semisweet chocolate, grated
  • 1 pint coffee ice cream or flavor of your choice
  1. 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 350ยบ 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.