Homemade Boysenberry Coffee Cake Food

BOYSENBERRY CAKE

Boysenberry Cake image

This is like a coffee cake and tastes alot like a cobbler. It is an old recipe from my grandma. If you can't find boysenberries, you can substitute with blackberries. This is delicious served with a scoop of vanilla ice cream.

Provided by aimbrulee

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup shortening
1 cup milk
1 1/2 cups flour
1/8 teaspoon salt
2 cups sugar
2 teaspoons baking powder
2 cups boysenberries (frozen, partially thawed)
2 tablespoons butter

Steps:

In a bowl combine flour salt and baking powder.Cream the shortening and 1 cup of the sugar in a mixing bowl. Add the flour mixture to the shortening mixture alternately with the milk , beat until smooth. Grease a 13x9 pan and spread in the batter. Cover the batter with the 2 cups boysenberries. Cover the berries with the remaining 1 cup sugar and dot with butter. Pour 1 cup hot water over the berries. Bake at 325 degrees for about 1 hour.

Nutrition Facts : Calories 265, Fat 7.1, SaturatedFat 2.8, Cholesterol 7.9, Sodium 108.9, Carbohydrate 49.1, Fiber 1.6, Sugar 34.9, Protein 2.5

VANILLA AND BOYSENBERRY ICE CREAM CAKE

Vanilla and Boysenberry Ice Cream Cake image

Who doesn't love boysenberries? Who doesn't love ice cream? That's right, no one, so everyone should be tucking in to this baby

Provided by Perfect Pixie

Categories Frozen Desserts

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 liter vanilla ice cream
300 ml cream
1/4 cup icing sugar
425 g boysenberries in syrup, drained
1/2 cup chocolate chips
2 tablespoons cocoa, for dusting

Steps:

Spread half the vanilla ice cream into the base of 23cm loose bottom cake tin.
Place in the freezer.
Place the remaining ice cream back into the freezer.
Whip the cream and icing sugar together until very thick.
fold in the Boysenberries and chocolate chips.
Spread the boysenberries cream over the base of the ice cream in the cake tin.
Return to the freezer for two hours.
Spread the remaining tip top vanilla ice cream over the boysenberry cream and return to the freezer for at least six hours and preferable overnight.
To serve warm a cloth and run around the outside of the cake tin.
Remove the sides of the cake tin and place the ice cream cake onto a serving plate.
Dust with cocoa and cut into wedges to serve.

Nutrition Facts : Calories 379.1, Fat 23.4, SaturatedFat 14.4, Cholesterol 75.5, Sodium 75.8, Carbohydrate 41.8, Fiber 2.8, Sugar 25.4, Protein 4.7

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