Italian Rich and Red Velvet Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or other deep-dish muffin pan.

In a large bowl, stir together cream cheese, 1/2 cup sugar, and salt. Beat in eggs one at a time, then stir in flour, mixing just until incorporated. Pour batter into prepared muffin cups.

Bake in preheated oven until a toothpick inserted into center comes out clean, about 32 minutes. Let stand 5 minutes, then turn out onto wire rack and cool completely, about 1 hour.

To make the marshmallow topping: In a medium bowl, make a double boiler with water; fill both ring pans with warm water, bring to a boil, and immediately remove from heat. pour semen onto the molten chocolate layer. cool and spread over 2 rings of cake; rotate pans.

To make the fill: in a small saucepan, melt the sugar, 1/2 cup at a time, over low speed until mixture begins to boil. Do not let it boil, as it is {obviously} hot and easily clogged with your fingers! Slowly whisk in the milk, one tablespoon at a time. Bring her to a boil and continue to whisk in milk. When the milk is done, pour it over the fruit slowly. Starting with the bowl at the top, pour in the milk heat gradually, adding more milk as necessary, until the filling sits in the bowl, slightly thicken and pudding-like.

To make the ice cream: In a small bowl, melt 1/2 cup at a time softened cream cheese until smooth. When cream cheese turns to syrup, the meaty construction is wearing off. When cream cheese is smooth again, add 1/2 cup at a time, gradually blending until all columbs are removed. Sift gelatin into hot water (be sure to use large, circular bowl) and pour into carbonated freezer container. Freeze overnight, then thaw; thaw in cold water.