ICEBOX CAKE PIONEER WOMAN RECIPES

Steps:

• Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang. Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices. Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool. Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside. Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form. Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours. To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve.

Steps:

• For the cake:Cut and peel the carton away from the ice cream. Slice the ice cream into 4 even slices and transfer to a rimmed baking sheet. Place in the refrigerator to thaw. This way, the ice cream will thaw evenly.Cut a piece of parchment paper to line the bottom of a loaf pan, leaving enough parchment on each side to drape over the sides. Spread a thin layer of ice cream on the bottom of the pan. Line with pretzel crackers (it’s ok if some overlap). Spread a thawed slice of ice cream over the pretzels. Continue layering, finishing with a layer of ice cream. Place in the freezer for at least 2 hours or overnight. For the caramel sauce:Pour sugar into a saucepot and place over medium heat. Let the sugar sit until you see it start to melt along the edges. Gently stir the sugar to distribute the heat. Continue to keep an eye on the sugar, occasionally stirring until it melts and reaches an amber color. If it clumps, continue to stir until it melts. Add butter to the sugar and stir until combined. Remove from heat and carefully add in room-temperature heavy cream. Be careful because the sugar will bubble up. (It’s important that the heavy cream is room temperature or the caramel will seize.) Whisk until well combined and smooth. Set aside to cool. For the chocolate shell:In a glass bowl, combine chocolate, oil, and corn syrup. Microwave for 30 seconds and stir. Continue to microwave at 15-second intervals until chocolate has completely melted. Set aside to cool. To assemble:Run a knife along the edges of the cake. Gently tug on the parchment paper to release the cake from the pan. Invert the cake on to a platter and peel away the parchment paper. Spoon chocolate shell over the cake letting it drip off the sides. Let the chocolate shell harden. Drizzle the caramel over the cake. If it is too firm, microwave for 10–15 seconds. Garnish with crushed pretzels and mini peanut butter cups. Serve.Note: Remaining chocolate shell and caramel can be stored in airtight containers. Keep chocolate shell stored at room temperature for up to three months. If it separates, just shake until well combined. Store caramel in the refrigerator for one month.