Dishes With DEMDACO: Sweet Summertime Treats

Beat the heat with a summer treat!

Summer is the perfect time to indulge in a fresh, homemade dessert. But you're probably going to reach for something light - not too heavy. Invoke all the flavors of the season with these three refreshing cake recipes!

Recipe #1: The Best Ice Cream Cake

Ingredients:

1 14 oz. package chocolate sandwich cookies, like Oreos, divided
3 tbsp. melted salted butter
2 pt. chocolate-chocolate chip ice cream
1/2 c. thick hot fudge sauce, at room temperature
2 pt. coffee ice cream
1/2 c. thick salted caramel sauce, at room temperature
1/2 c. toffee bits
2 pt. vanilla-chocolate chip ice cream
1 c. hard chocolate sundae topping, like Magic Shell
1 c. frozen whipped topping, thawed, like Cool Whip
Maraschino cherries

Directions:

Reserve 8 chocolate sandwich cookies and place the remainder in the bowl of a food processor. Process until finely ground, about 1 minute. Drizzle in the butter then process the mixture until it is combined. Transfer to an 8-inch springform pan. Using a flat bottomed glass, press the crust firmly into the bottom of the pan and up the sides. Place in the freezer for 20 minutes.
Meanwhile, remove 2 pints of chocolate-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream into the crust. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
Dollop spoon-fulls of fudge all over the ice cream, then spread it with a spatula, leaving a 1/2-inch border around the edge. Take the remaining 8 Oreos and break them apart into small pieces. Sprinkle them all over the fudge and press gently. Return the cake to the freezer for 2 hours.
Meanwhile, remove 2 pints of coffee ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream all over the cookie layer. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
Dollop spoon-fulls of caramel sauce all over the ice cream, then spread it with a spatula, leaving a 1/2-inch border around the edge of the cake. Sprinkle the toffee pieces all over and press them gently into the caramel. Return to the freezer for 2 hours.
Meanwhile, remove 2 pints of vanilla-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Line the inside of an 8-inch cake pan with a piece of plastic wrap, making the bottom as smooth as possible and making sure that it comes up the sides. Scoop the softened ice cream into the base of the cake pan. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
Remove the cake from the freezer. Open the springform pan lever and remove it from the sides of the cake.
Remove the vanilla-chocolate chip ice cream layer from the freezer. Pull up on the plastic to pull it out of the cake pan, and turn it, ice cream side down, on top of the caramel and toffee layer. Press this layer into the top of the cake and return the whole thing to the freezer for at least 2 more hours before serving. (Cover with more plastic wrap, if freezing for longer than 2 hours, like overnight).
Remove the cake from the freezer. Pour 1 cup of magic shell into the center of the cake and push it over the sides of the cake so that it drizzles down the sides. Dollop cool whip on the cake and top with maraschino cherries. Slice and serve immediately!

Recipe #2: Piña Colada Cake

Ingredients:

For the Cake -

Nonstick baking spray with flour
3 large eggs
2 c. granulated sugar
2 tsp. vanilla extract
1 c. vegetable oil
3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 20 oz. can crushed pineapple in juice

For the Soak -

1 15 oz. can cream of coconut
2 tbsp. dark rum
1 tbsp. lime juice

For the Topping -

3 c. cold heavy whipping cream, divided
1/3 c. confectioner's sugar
1 8 oz. can crushed pineapple in juice
1 3.4 oz. package coconut cream instant pudding mix
Toasted coconut chips, for garnish
Maraschino cherries, for garnish
Lime zest, for garnish

Directions:

For the cake: Prepare a 13x9-inch baking pan with non-stick baking spray. Preheat the oven to 350˚F.
Whisk the eggs, sugar, and vanilla in a large bowl for about 1 minute (you can use a whisk or a hand blender). Add the oil and whisk well to fully combine.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add 1/3 of the flour mixture to the egg mixture and whisk to combine. Add 1/2 of the crushed pineapple and whisk to combine completely. Add another 1/3 of the flour, then the remaining crushed pineapple, and the remaining flour mixture; whisking well to combine between each addition. Scrape the sides of the bowl with a rubber spatula and fold in any unincorporated bits. Transfer the batter to the prepared pan.
Bake until golden brown, 35 to 40 minutes. Loosely place foil over the top of the cake to prevent excess browning. Bake for another 10 to 15 minutes until a wooden pick inserted in the center comes out clean. Remove the cake from the oven. Using a wooden spoon or a fork, poke holes all over the cake.
For the soak: Whisk together the cream of coconut, rum, and lime juice. Slowly pour the cream of coconut mixture over the top of the warm cake. Allow to cool completely.
For the topping: Using a hand mixer fitted with the whisk attachment, whip 1 ½ cups of cream in a large bowl on medium-high speed until thickened. Add the confectioner’s sugar and whip until firm peaks form. In a fine mesh strainer set over a bowl, drain the crushed pineapple and reserve the liquid.
In another large bowl, whisk the remaining 1 ½ cups of cream, the pudding mix, and the liquid drained from the can of pineapple until smooth. Fold the whipped cream into the pudding mixture in 3 additions until evenly combined. Fold in the drained pineapple.
Gently spread the topping over the cooled cake. Refrigerate for at least 2 hours.
To serve, sprinkle the cake with the toasted coconut and decorate with maraschino cherries and lime zest, if desired.

Recipe #3: Easy Peach Dump Cake

Ingredients:

Nonstick cooking spray
2 15.25 oz. cans sliced peaches in heavy syrup
1/2 tsp. almond extract
3/4 c. salted butter
1 15.25 oz. box yellow cake mix
Toasted sliced almonds and vanilla ice cream, for serving

Directions:

Preheat the oven to 375°F. Spray a 9-by-13-inch dish with nonstick cooking spray. Add the peaches and the syrup from the cans, and drizzle with almond extract. Stir gently to combine.
Cut the butter into 1/2-inch cubes. Sprinkle 1/4 cup of the cubes over the peaches. Pour the dry cake mix over the peach mixture, patting into an even layer using your hands or a spoon. Scatter the remaining cubes of butter evenly over the top of the cake mix.
Bake until the top of the cake is golden brown and the peach mixture is bubbly, about 45 minutes.
Sprinkle the cake with the toasted almonds and serve with scoops of vanilla ice cream, if you like.