I scream, --------
        you scream, --------
                your whole family will scream,----------

for the “Top Secret Recipes” version of Baskin-Robbins Ice Cream Cake.

(From the book, EVEN MORE TOP SECRET RECIPES, by Todd Wilbur, Copyright @ 2002 by Todd Wilbur; published by Plume, a division of the Penquin Group.

Why not visit their great Web site at: Top Secret Recipes

Just follow these simple directions and you will be able to re-create this delicious dessert in your own home for all your special occasions and save money too boot. (Is this really home-made?)

MAKES: 1 large cake (16-20 servings)


  • 1 box white cake mix
  • 4 cups (2 pints) vanilla ice cream
  • 1 1/4 cup water
  • 1 (12 oz..) container white frosting
  • 1 1/3 cup vegetable oil
  • (colored frosting optional)
  • 3 eggs (whites)
  • ½ gallon BOX “pralines and cream” ice cream


*Make white cake according to directions on box.

Pour the batter into greased 9-by-13-inch baking pan

Bake at 350 degrees for 30 to 35 minutes.
(This will make a thin cake for the bottom layer.)

Allow cake to cool at room temperature.

Then; remove it from pan, place onto wax paper-covered cookie sheet or tray.
(Select one that will fit into freezer later)

*Using a sharp serrated knife to slice the “praline and cream” ice cream through the box, cardboard and all, lengthwise through the side of box, in the middle of box side so that you end up with two 2-inch-thick sheets of ice cream.

*Peel the cardboard box from ice cream. Place the two halves carefully on the cake next to each other. Them slice off any extra cake edges all the way around cake so that the cake and ice cream are the same size.
(Work quickly so the ice cream doe not melt too much.

*Place this combination back in freezer for at least 1 hour.

*When you are ready to frost the cake”

Take ½ vanilla ice cream out of the freezer (1 pint)

Allow to set 20-30 minutes to soften

Stir ice cream until it is smooth.

Using frosting knife or spatula to coat surface of cake

Cover entire cake on top so no cake shows.

*Back to freezer for 1 hour minimum time.

When cake is set up hard again

Using remaining 1 pint ice cream to decorate top again.

Using white frosting , decorate cake edges and bottom to cover cake still showing there. (A pastry bag with a fancy tip will dress up top edges and will help write message also.)

*Return to freezer for 1 hour. or longer. Will keep until party time.

*Ready to serve? Leave cake at room temperature for 10 minutes before slicing. (Cutting with a sharp knife that has been held under hot water between slices works real well.

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  • ½ cup, crushed candy canes
  • red food coloring
  • 3 pts. vanilla ice cream, softened, divided
  • 1 pkg. (18 oz) brownie mix, refrigerated
  • 1/4 cup, dried egg whites
  • 3/4 cup, warm water
  • ½ cup sugar
  • Additional candy canes, optional


Use a 1½-qt. bowl (8" diameter); line with plastic, overhanging bowl edge 3".

In mixing bowl:

Stir: crushed candies + food coloring + 2 pts. ice cream to tint pink.

Spread 1 cup of mixture in bottom 1st bowl.

Freeze until firm. (45 minutes)

Freeze remaining peppermint ice cream until 5 minutes before needed.


Preheat oven to 350 degrees F.

Coat bottom 8" round cake pan with coking spray

Break brownie dough into pieces

Arrange in bottom pan: press together

Bake: 25-30 minutes (toothpick test in center - moist crumbs clinging)

Cool: 20 minutes

Remove from pan: cool completely on rack.

Spread remaining vanilla ice cream over peppermint ice cream

Freeze until firm: 45 minutes

Then: spread remaining peppermint ice cream over vanilla layer.

Place brownie over ice cream, press firmly

Cover tightly,

Freeze until ready to serve – up to one month easily.

When ready to serve!

Position oven rack 8" - 10" from heat source

Preheat broiler.

Beet: at slow speed, egg whites with warm water 2 minutes

Increase speed to high.

Beat until foamy; 1-2 minutes

Reduce speed to low; gradually beat in sugar.

Increase speed to high, beat until stiff, 5 minutes

Uncover brownie and invest bowl onto baking sheet

Remove bowl, peel off plastic wrap.

Spread .meringue over ice cream & brownie

( to cover completely and seal to platter.

Broil until lightly browned; 3 - 5 minutes, (watch constantly)

Gently loosen edge of meringue from pan

Transfer to serving plate.

Garnish with candy canes, if you so desire. WOMAN’S WORLD 11/11/03

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Fill the whole house with the sweet aroma of freshly baked pound cake this Mother’s day. (You can do it) Moist and buttery, The Culinary Institute of America’s fabulous marbled pound cake evokes more than a hint of old-fashioned goodness. (Remember, that’s what we are about here – old fashioned goodness in all areas of our daily life.) Creating this elegant treat for your friends and family is as simple as adding a swirl of chocolate to our basic pound cake recipe. Topped with a sprinkle of powered sugar, a slice is most welcome by everyone at any time of the day. (Won’ta bet?)

First found in the 18th -century northern European cookbooks, pound cake gets its name from the traditional weight of its ingredients: one pound each of flour, butter, sugar and eggs. However, most present-day pound cakes use a different proportion of ingredients, to produce a lighter cake. Originally, pound cake did not contain a leavening agent; instead, the incorporation of air mixed into the batter caused the cake to rise. Today chemical leaveners such as baking powder and baking soda are used. Pound cake is prepared using the creaming method; it has an exceptionally fine crumb, and a texture that holds up well and slices evenly. The term “creaming method” refers to the initial mixing action, which calls for the butter and sugar to be blended until light and creamy. The remaining ingredients are added in sequence to produce a smooth batter.

For best results, allow the butter and eggs to reach room temperature before beginning the mixing process. (Only fry-cooks are fast) “Bring eggs to room temperature by whisking them gently over barely simmering water.” Suggests Todd Knaster, lecturing instructors in baking and pastry arts at The Culinary Institute of America. “To achieve a close-grained texture to the finished cake, sift the flour and baking powder together two times.” He adds. “Cream the butter and sugar on low speed, scrape down the sides of the bowl, and scrape again after adding eggs.”

Pound cake provides an ideal base for additional flavorings and garnishes. Vanilla, lemon, orange, and almond are just a few options when adding an extract or oil. Garnishes such as nuts, citrus rind or zest, chocolate chips or shavings, as well as dried and candied fruits enhance the flavor and texture of any standard pound cake recipe. If you prefer, omit the chocolate in the flavoring recipe and make your own version of pound cake. Go for it!

This recipe and many other desserts are explained and illustrated in The Culinary Institute of America’s “Baking & Pastry, Mastering the Art and Craft” cook-book (Wiley, 2004, $65.)



  • 2 ounces bittersweet chocolate, chopped (½ cup)
  • 2 1/4 cups cake flour
  • 1 ½ teaspoons baking powder
  • 12 ½ Tbsp. butter, unsalted, softened
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 5 eggs, extra-large, whole (room temperature)


Preheat oven: 350 degrees F.

Coat 9" x 5 ”x 3 “ loaf pan lightly with butter, set aside.

Melt chocolate:
Cut or break chocolate into small pieces
Place in top of double boiler.
Heat: stirring constantly with wooden spoon or rubber spatula.

As the chocolate cools,
sift together the flour and baking powder, (save)

and then; cream together butter, sugar, and salt in medium size bowl on medium speed with the paddle attached. (Scrape down bowl as required) About 5 minutes. The mixture should be smooth and light in color when done.

Now: begin to add eggs gradually (slowly) by three additions, beating them into the batter throughly, scrapping down bowl between each of the three separate additions.

(Only fry-cooks are fast.) If the eggs are not at room temperature when added the creamed mixture, the batter, may appear curdled. If this should happen to you , continue to mix, however, stopping any further additions, until the mixture appears completely normal and smooth again. Continue from where ever you stopped.

Add: slowly, the sifted , dry ingredients you saved; mixing on low speed until just blended, scraping the bowl as needed.

To add the chocolate:
Transfer one/third of the batter to a separate bowl
and then add the melted chocolate to this bowl.
(Folding it in throughly with rubber spatula.)

Gently, slowly, pour the chocolate batter you just made into the plain batter standing by for you.
Gently, with the HANDLE of a wooden spoon stir this mixture with 3 to 4 strokes, only. DO NOT over blend.

Pour resulting batter into the prepared loaf pan

Bake: about 50 minutes
(a toothpick inserted into middle should come out clean when cake is done.)
Cool for a few minutes before separating it from pan to cool on rack
Sprinkle by fork with powdered sugar.

Source: The Culinary Institute of America
“Baking and Pastry, Mastering the Arts and Crafts” cookbook
Call: (800) 888-7850. Or
America’s Continuing Education Training Materials, section at

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  • 1 (8oz.) pkg. cream cheese, soft
  • 1 (14 oz.) can, condensed milk, sweetened
  • 1 (12 oz.) container frozen whipped topping, thawed
  • 1 (20 oz.) can, crushed pineapple, drained
  • 1½ cups, chopped pecans
  • 2 (9 inch) prepared graham cracker pie crusts


Blend: cream cheese & condensed milk in large bowl

Fold: gently! in whipped topping.

Stir in: crushed pineapple

Add: pecans

Blend and pour into pie crust

Refrigerate until firm.
(What could be easier - and taste so good!)

Sue Benson, Hat Creek, CA.

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Cookie Crust

  • 2 ½ cups flour
  • 1 cup, cold butter, cut into pieces
  • ½ cup sugar
  • ½ teaspoon salt.

Preheat oven: 350 degrees F.

Large bowl: with mixer at medium speed

Beat: flour, butter, sugar, and salt (until mixture resembles fine crumbs)

Press: firmly into 15" x 10" x 1" pan
(which has been sprayed with cooking oil)

Bake: 23 - 25 minutes (until golden brown.


  • 4 eggs
  • 1½ cups light (or dark) Karo syrup
  • 1½ cups sugar
  • 3 Tbsp. butter
  • 1½ tsp. vanilla extract
  • 2½ cups pecans, halves or coarsely chopped

Large bowl;

Beat: eggs, corn syrup, sugar, butter, and vanilla until well blended

Stir in pecans, Immediately pour over hot crust- Spread evenly

Bake: 25 minutes (done when filling firm around edges)

Cool completely. Cut into 2 x 1½ inch bars. About 48. ENJOY!

Virginia Johnson, Hat Creek, CA.

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  • 2 cups all-purpose flour
  • ½ cup. powered sugar
  • 1 cup. butter, softened


  • 4 eggs, slightly beaten
  • 2 cups, sugar
  • 1/4 cup, all-purpose flour
  • 1 teaspoon, baking powder
  • 1/4 cup lemon juice


  • 1 cup powered sugar
  • 2 - 3 tablespoons lemon juice

Heat oven: 350 degrees F.

Lightly spoon flour into measuring cup; level off top with knife

Large bowl:
Combine all “base” ingredients

Beat: slow speed until crumbly

Press mixture evenly, with fingers, into bottom 13" x 9" pan

Bake at 350 degrees, 20-30 minutes (done when lightly golden brown)

In a large bowl Combine all filling ingredients , except lemon juice.

Blend well.

Stir in 1/4 cup lemon juice

Remove pan from oven.

Pour filling over warm base

Return to oven.

Continue baking additional 25 - 30 minutes (done when top lightly golden brown)

Cool at least 1 hour - want it completely cooled

Small bowl: combine 1 cup powered sugar and enough lemon juice for desired glazing consistency (remember you are the boss)

Blend until smooth. Glaze cooled bars. Cut into bars. (Makes 36 bars)

High altitude: no change necessary.

moredessertsbutton (6K)

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