ice cream bread would cause. As you’ll see in the comments section, everyone had an opinion about what to do – or not do – to make this two-ingredient bread better.
When Stephanie commented that she’d made a version with a cake mix and not flour, I did what any self-respecting caker would do – put on my slacks, ran out to No Frills and whipped me up a brand new loaf. (America’s Test Kitchen's got nothing on me.)
I opted for a chocolate fudge cake mix and Rolo ice cream. Following Stephanie’s instructions, I melted two cups of the ice cream, stirred it into the mix, poured it into a loaf pan and baked it for about 55 minutes at 350.
The result? Ice cream bread, thou art redeemed!
This version was dense, chocolately and chewy. Just like a big brownie. Only with bits of Rolo. Having said that, using cake mix instead of flour means the recipe’s not as exciting. You’ll lose points at the next cribbage night in terms of shock value, but you’ll make up for those points in taste.
Stephanie, thanks for the tip! Reader Recipe Month continues on Monday with something that’s a little, er, hard, to describe.
Do YOU have a caker recipe to share? Email it to me at cakercooking at gmail dot com. I'll do my best to feature it in an upcoming post!
Serve with a side of – what else? – Rolo ice cream.
Source: Caker Stephanie