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smitten kitchen’s chocolate peanut butter cake. and mocha toffee ice cream.

July 1, 2009



Made by Ella.  Recipe from Smitten Kitchen.  Ella’s version was very tall, very rich and very decadent.  Especially when paired with Mocha Toffee Ice Cream.

Mocha Toffee Ice Cream

1 cup homogenized milk
3/4 cup white sugar
2 Tablespoons instant espresso
2 Tablespoons cocoa powder
2 cups whipping cream
2 teaspoons vanilla
1/2 cup Skor bits
1/2 cup mini chocolate chips

Mix together milk, sugar, espresso powder and cocoa in a mixer for 2 minutes at low speed.  Stir in cream and vanilla.

Pour into chilled bowl of your ice cream maker.  Mix for 25-30 minutes, and add the Skor bits and chocolate chips in the last five minutes.  The ice cream will be soft…if you want it firm, put in freezer for 2 hours.

5 Comments leave one →
  1. July 2, 2009 12:20 pm

    Sheesh, you actually paired this cake with ice cream? You guys are hard core and I’m impressed.
    LOVE this cake, but boy is it rich.

    Happy Canada Day!

  2. July 2, 2009 1:47 pm

    Wow! That is dedication to cake making!

  3. Mom &/or Dad permalink
    July 2, 2009 10:51 pm

    Oh my you guys are going to be so dessert deprived when you come to visit—you will really appreciate getting home! The fresh fruit isn’t even that great at this time of the year! That looks so decadent Ella!

  4. July 3, 2009 8:41 am

    Wow. That cake is a monster! You must have had a seriously long nap after digging into that thing. But it looks delicious!

  5. July 6, 2009 6:49 pm


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