1 quart Vanilla or cherry ice cream, softened1 3/4 cups All-purpose flour
2 cups Granulated sugar
3/4 cup Hershey's cocoa
2 tsp Baking soda
1 tsp Baking powder
1 tsp Salt
2 Eggs
1 cup Strong black coffee
1 cup Buttermilk or sour milk
1/2 cup Vegetable oil
1 tsp Vanilla extract
3 cups Whipped cream
1 cup Cherry pie filling
Oven Temp ~ 350°
Baking Time ~ 30 - 35 Min
Pan Type ~ 2 9 inch round cake pan
Firmly pack ice cream into a foil-lined 9-inch round cake pan. Cover; freeze about 2 hours.
Preheat oven, Grease and flour two cake pans.
Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla extract. Beat on medium speed for 2 minutes (batter will be thin). Pour batter into prepared cake pans. Bake until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely.
Place 1 cake layer upside down on serving plate; top with ice cream removed from cake pan. Place second cake layer, top side up over ice cream layer. Gently spread whipped cream on top and sides of cake. With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake. Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving.
* To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup.
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