Chili Dog Cake
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 578
- Total Fat
- 23
- Saturated Fat
- 9
- Carbohydrates
- 88
- Dietary Fiber
- 2
- Sugar
- 66
- Protein
- 6
- Cholesterol
- 66
- Sodium
- 427
- Total: 2 hr 30 min
- Prep: 2 hr
- Cook: 30 min
Ingredients
1 pint chocolate ice cream, softened
Red and yellow gel food coloring
1 16-ounce frozen pound cake
1 cup diced strawberries
1/4 cup chocolate fudge sauce
3/4 cup vanilla frosting
1 ounce white chocolate, chopped
Directions
- Mix the chocolate ice cream in a bowl with enough red gel food coloring to make a hot dog color.
- Scoop the ice cream onto a piece of parchment paper; fold the parchment over the ice cream, then use a ruler to push the ice cream into a 12-inch-long log.
- Roll up the log and twist the ends of the parchment. Freeze until firm, at least 2 hours.
- Trim a thin slice from all 4 sides of the pound cake. Make 2 long cuts down the top of the cake, about 1 inch in from each side and 1 inch deep; dig out the center of the cake to make a cavity for the hot dog.
- Make the "chili": Mix the strawberries with the fudge sauce in a bowl; set aside.
- Make the "cheese": Tint the vanilla frosting orange with red and yellow gel food coloring; transfer to a resealable plastic bag and snip a small corner.
- Unwrap the frozen hot dog and position it in the center of the pound cake.
- Spoon the strawberry mixture on top of the ice cream.
- Pipe the orange frosting on top. Sprinkle with the white chocolate. Freeze until serving.