Ice Cream Sandwiches With Chocolate Dipping Sauce

Total Time: 4 hrs 24 mins Preparation Time: 24 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• vegetable oil cooking spray
• 1 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 6 tablespoons vegetable oil
• 2 large eggs
• 3/4 cup warm water
• 1 quart good quality vanilla ice cream, slightly softened
• 1 lb bittersweet chocolate (unsweetened) or 1 lb semisweet chocolate, chopped (i use valrhona)
• 1/2 cup boiling water
• 1/4 cup unsalted butter, room temperature

Recipe

• 1 preheat oven to 325*f.
• 2 spray 15x10x1 inch baking sheet with nonstick spray.
• 3 line pan with parchment paper and spray paper with nonstick spray.
• 4 whisk flour, cocoa powder, baking powder, baking soda and salt in large bowl to blend.
• 5 using electric mixer, beat sugar and oil in another large bowl to blend; beat in eggs, one at a time.
• 6 beat in dry ingredients in 3 additions alternately with 3/4 cup warm water in 2 additions.
• 7 pour batter into prepared pan; spread evenly.
• 8 bake until tester inserted into center comes out clean, about 24 minutes.
• 9 cool cake in pan on rack.
• 10 line another baking sheet with plastic wrap.
• 11 run small sharp knife around cake to loosen.
• 12 invert cake onto rack.
• 13 peel parchment off cake.
• 14 cut cake crosswise in half.
• 15 place 1 cake half on prepared sheet.
• 16 spread ice cram evenly over cake.
• 17 top with second half of cake.
• 18 wrap cake in plastic and transfer to freezer.
• 19 freeze until cake and ice cream harden, about 4 hours.
• 20 (can be made 3 days ahead. keep frozen).
• 21 stir bittersweet chocolate in top of double boiler over barely simmering water until melted and smooth.
• 22 add 1/2 cup boiling water; stir until smooth.
• 23 add butter; stir until smooth.
• 24 cut cake into 12 ice cream sandwiches.
• 25 serve sandwiches with warm chocolate sauce for dipping.