Ice Cream Cake?

Posted by on Jul 23, 2012 in Desserts | 2 comments

Ice Cream Cake?

My cousin, Dorothy sent me a recipe penned by her mother.

Her message said:

This recipe was written by Wanda Urich from a recipe of our great grandmother, Alice Irene Ashbaugh Wilkinson. Mom and all brothers and sisters called this an Ice Cream Cake. For them at the tender age of 6 or so apparently that is what it tasted like.  The secret to this cake is to mix butter, buttermilk and sugar with your hands.   No temperature or time was mentioned.

Ah, okay.

So...I set out butter to soften and followed Aunt Wanda's directions.

Scant.  My mother often used this term too.  It means "just barely" or a little less.

I always wondered how much less?

My camera is still in for repairs so I shot with the small Canon here.


















creamed with brown sugar.








Buttermilk and baking soda









mixed with eggs.









I honestly used my hands...









to a point.









I used the mixer and added the flour.









The batter was ruffled and surprisingly luxurious.

Bundt? 9x13? Hmmm.  Why not cupcakes?

The batter made 18 little cupcakes.  Since the recipe seemed to have its roots in the South, I put together a penuche icing, which is a mixture of cooked butter, brown sugar, and milk.  I expected the petite cakes to be solidly sweet!









What a loveable delight!









At tasting time the little cupcakes were reminiscent of something that waited on a tabletop on a Sunday afternoon, iced by a grandmother hoping for someone to drop by after church.

Smooth topped cupcake.  No piped icing required.

I cut one in half.  It was delicate, soft and sweet with a melt in your mouth old-fashioned butterscotch swoon.

Maybe it tasted like my mother’s favorite ice cream-- Butter Pecan.

Maybe the Planetshakers ate them after church...  I left them in the Green Room.


Is this cake in your memories?

Brown Sugar and Buttermilk Cake


  • 2 cups brown sugar
  • ½ cup butter (scant)
  • 2 eggs
  • 1 cup buttermilk (scant)
  • 1 teaspoon soda
  • 2 cups flour


  1. Preheat the oven to 325 degrees F.
  2. Cream the butter and brown sugar together with fingertips.
  3. Combine buttermilk with baking soda and eggs. Add buttermilk mixture to sugar and combine.
  4. Using a handheld mixer add the flour and beat until smooth.
  5. Spread batter into a baking dish and bake until the center tests done.
  6. If making cupcakes, line tin with 18 cupcake liners. Distribute the batter evenly and bake for 13-14 minutes or until done.


Penuche Frosting


  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • 3-4 Tablespoons milk
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract


  1. In a medium saucepan, melt butter over medium heat. Add brown sugar and bring to a boil, stirring until sugar is dissolved. Pour in milk and boil 1 minute. Pour sugar mixture into a medium bowl and cool 10-15 minutes. Add the confectioner’s sugar and vanilla and beat with an electric mixer until smooth.


  1. 7-24-2012

    Thank you for giving this recipe a try and you enjoyed it. Mom’s favorite ice cream flavor was butter pecan also.

    • 7-24-2012

      Dorothy, How funny! I think chopped pecans should go on to next time 🙂

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