Posted by: jeanndan 05-26-99 9:59 AM
Frozen Chocolate Peanut Butter Ribbon Cake
Makes 12 servings.
1-1/3 cup honey, divided
1 cup heavy cream, divided
3/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 pkg.(3 oz.) Lady Fingers
1 quart chocolate ice cream, slightly softened
1 cup smooth peanut butter
1 package (8 oz.) cream cheese softened
To prepare chocolate sauce: in a small saucepan, combine 2/3 cup honey, 1/2 cup cream, cocoa powder and vanilla.
Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth.
Set aside; cool to room temperature.
Press lady fingers, curved side facing out, upright around sides of springform pan.
Pack ice cream in even layer into bottom of pan; freeze while preparing peanut butter mixture.
In a medium bowl, mix together peanut butter, cream cheese, and remaining 2/3 cup honey until well blended.
In a separate bowl, whip remaining 1/2 cup cream until soft peaks form; fold into peanut butter mixture.
Spread peanut butter mixture over chocolate ice cream layer in pan.
Top with cooled chocolate sauce.
Freeze 2-3 hours, or until firm, before serving.