A Delicious recipe for peanut butter chocolate ice cream cake.
Preheat oven to 350 degrees F. Grease and flour a nine inch round pan.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely. once cooled cut cake into two layers.
In a medium bowl, combine the cookie crumbs with the melted butter, stir to combine. Press the mixture into the bottom of a 9 inch springform pan. Place into the freezer for about an hour.
To make the icing.In bowl, beat sugar with butter; beat in chocolate, hot water and vanilla until smooth and fluffy.
In a mixer, mix it on medium speed until it gets softer – about 20 seconds. Scoop out the ice cream mixture into the springform pan, on top of the cookie crust. Smooth the top with a spatula, and cover with plastic wrap. Place back into the freezer for another hour.
For the peanut butter layer.Combine all ingredients in a small saucepan; heat over low heat, stirring, until smooth and sugar is dissolved. Serve warm. .
Place one cake layer on top of the frozen ice cream, then smooth warm peanut butter over and top with the second layer of cake. Then top with icing.
Freeze until ready to serve.