Skinny Cooks Can't Be Trusted
By Dave Kessler

DiFederico’s Lampost in my hometown of New Paris, Ohio, was famous for its Italian food. I’ve written about its red garlic bread, frog legs and the owner’s egg breakfast with pepperoni and black olives – but these are all just memories now. It has become a barbecue restaurant by another name.

The Lampost didn’t tout its dessert, which was Spumoni ice cream, as they wanted to sell after dinner drinks. But we locals knew of and enjoyed it often.

The cake in today’s column makes use of some of the Spumoni ingredients and when combined, you’ll have a delightful dessert for your Labor Day weekend parties. Real spumoni doesn’t have cake as a part of its texture and flavors. But when you add it to these ingredients, you get a taste and texture sensation.

Spumoni Ice Cream Cake
1 two-layer chocolate cake mix
3/4 cup of prepared chocolate frosting; buy it in a can at your market
3/4 cup of water
1 cup semisweet chocolate chips
Pistachio nuts
Candied fruit bits, especially maraschino cherries
Ice cream of any flavor – vanilla and pistachio or strawberry in combination works well
Ice cream topping, any flavor

Grease two pie pans with shortening. Place the cake mix in a bowl and add the 3/4 cup of prepared chocolate frosting and water. Use an electric mixer and beat the heck out of it for a couple of minutes. Incorporate the chocolate chips and stir them in with a spoon.

Divide this batter between the two greased pie pans and bake in a preheated oven set at 350 degrees. About 20 minutes baking will do the trick, but you may need a little more or a little less baking time.

When you remove the baked cakes from the oven they will collapse, which is supposed to happen, so don’t panic. Let cool.

Let your ice cream sit out for a little bit so it will soften and be easy to dip and spread. While the ice cream is softening, spread the pistachio nuts and candied fruit pieces over the baked cakes.

You’ll next need to add the ice cream on top of the cakes. Use the two flavors and two colors on each cake in layers. Top with the ice cream topping of your choice and if in doubt, go with chocolate.

Cover each of the cakes with plastic wrap and place in your freezer so they will set up firm. About 20-30 minutes before serving time, remove them from the freezer to let them thaw. Now you’re ready to slice and serve.

Your guests will really enjoy this special treat and you may want to serve it for many special occasions throughout the year.

Readers with questions or comments for Dave Kessler may write to him in care of this publication.