What’s Cooking?

What’s Cooking? Black Forest Ice Cream Cake

BY JAN D’ATRI

Whoever came up with the combination of cherries and chocolate hit a home run!

That combo is especially delicious in a black forest cake with layers of cherry  lling, chocolate cake and whipped cream. Have you ever thought about a frozen version of this favorite dessert? It’s delicious.

This cake starts with a thin layer of chocolate cake or brownies on the bottom, then layers of cherry ice cream, ice cream sandwiches and whipped topping make this recipe a frozen dream. It all gets topped with fresh berries, cherry pie  lling and maraschino

Ingredients:

- 1 box chocolate cake mix or fudge brownie mix (or store-bought cake or brownies) - 1 quart cherry or cherry chocolate ice cream, thawed - 1 package (12) ice cream sandwiches - 1 tub, Cool Whip, thawed in the refrigerator - 1 package Oreo cookies, thin or regular - 1 small jar maraschino cherries - 1 can cherry pie  lling - Fresh berries like blueberries, raspberries and blackberries, optional - Chocolate coating, optional

Directions:

Line an 8-by-8-inch square cake pan with foil, extending enough foil on both ends to be able to lift the cake out when frozen. Bake the chocolate cake or fudge brownies according to package instructions in a shallow baking sheet pan so the cake is only about 1 inch high. When done, cut the cake or brownies to  t the 8-inch cake pan. (You can also use a store-bought frozen chocolate cake or store-bought brownies.)

cherries for color. I screamed, and you’ll scream for this refreshing gourmet ice

Black Forest Ice Cream Cake

cream cake!

Thaw the cherry ice cream in a container enough so it can be spreadable. Spread about 1/2 to 3/4 inch of the melted ice cream over the cake bottom. Place the ice cream sandwich bars over the ice cream so that they all  t snuggly together. Press down on the ice cream sandwiches so they press into the ice cream. Top the ice cream sandwiches with the remainder of the melted ice cream. Cover and freeze overnight.

When cake has hardened, spread Cool Whip over the top and sides of the cake. If desired, put some Cool Whip in a piping bag to decorate the top. Combine about 1/2 cup of the cherry pie  lling with several fresh berries, mixing gently to combine. Spoon the berry mixture in the center of the cake. Press Oreo cookies around the top of the cake so that they are standing up. Rinse maraschino cherries and place a few around the top of the cake. (Optional: In addition to the bright red cherries, you can also dip cherries in chocolate coating. Let harden, and place around the cake.)

Return to freezer for several hours. When ready to serve, cut cake immediately and serve while cake is still frozen.

Watch my step-by-step how-to video for Black Forest Ice Cream Cake: jandatri.com/recipe/no-bake-black-forest-cake-3

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Kasai...continued from page 14 started; they should have changed that rule.”

Restaurants are nothing new to Russello. He also owns the ice cream shop The Creek Cookies and Cream at The Shops at Dynamite Creek, 28248 N. Tatum Boulevard, Suite B1, Cave Creek.

“We have raspberry Dole Whip there,” he says, before quickly adding, “My focus is on Kasai, and we want to grow the concept in the area. There are a couple of locations that we’re eyeing. We have Downtown Phoenix ready to go as soon as we want to pull the trigger.

“We planned on taking over the space in June. With this hoodless teppanyaki grill it’s way better. We can go anywhere and do them. There’s no teppanyaki in Downtown Phoenix.”

Colorful, potent drinks are a centerpiece as well, like the Violet Solstice made with Hendricks Mid-Summer Solstice gin, crème de violette and fresh lemon juice ($14) or The P. King cocktail (in honor of original owner Patrick King, who lost his battle with melanoma earlier this year) made with Toki Japanese whiskey, lychee liqueur, fresh lime juice and a dash of bitters ($14).

Whether it’s the bar, teppanyaki table or dining room, guests will be greeted by sta wearing masks.

“We’re really abiding by the rules,” Russello says. “Everybody’s wearing the masks. The chefs, they’re more strict than anybody in the building. It’s a little easier for us because we have a bigger place. It’s tough to be 50% in a smaller restaurant. We’re lucky that it’s a big space.”

Kasai is still about having fun, though.

“It’s high energy, and we play fun music,” he says. “It’s not a place for a really quiet dinner. People yell at the tables. They’re just having fun. We have a great sta , and they’re pushing the fun element, too.”

This fall, Kasai will take a new turn.

“I want to do brunch in the fall,” Russello says. “We’re starting to think about it right now. It’s a two-month process for a teppanyaki brunch. I want to  gure it out and get suggestions from the chefs. I think it could be a fun brunch place, too.”

Kasai Japanese Steakhouse

14344 N. Scottsdale Road, Scottsdale, 480.607.1114, kasaiscottsdale.com

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