BOMBE TORTONI (DOME ICE CREAM CAKE)

Ingredients:

6	pc	MAGNOLIA BROWN EGGS
1	cup	sugar
1/2	cup	MAGNOLIA ALL PURPOSE FLOUR
1/2	cup	cocoa powder
1	tsp	vanilla extract
3	tbsp	MAGNOLIA GOLD BUTTER UNSALTED, melted

1	pint	MAGNOLIA ICE CREAM CLASSIC MANGO, softened in the refrigerator for 30 minutes
1	pint	MAGNOLIA ICE CREAM CLASSIC STRAWBERRY, softened in the refrigerator for 30 minutes
1	pint	MAGNOLIA ICE CREAM CLASSIC CHOCOLATE, softened in the refrigerator for 30 minutes

1 (225 g)	pack	MAGNOLIA GOLD BUTTER UNSALTED
1-1/2	cups	powdered sugar

Procedure:

Preheat oven to 350°F. Line two 8" round baking pans and one 9" square pan. Line a deep 3-quart bowl with plastic wrap. Set aside.
Chocolate sponge cake: Beat eggs until fluffy. Add sugar and continue beating until thick.
In a separate bowl, sift together flour and cocoa powder.
Fold dry ingredients into egg mixture. Add vanilla and butter. Fold until well blended. Pour into prepared pans. Bake for 20 minutes.
Cut one round cake into quarters. Cut square cake into 3 equal strips.
Line an entire bottom of bowl with quartered cake. Use square cake strips to cover the sides, trimming the cake pieces to fit bowl if necessary. Press extra cake trimming into any open area in the bowl.
Place mango ice cream at the bottom and strawberry ice cream next, then chocolate ice cream on top. Press down to eliminate air holes. Place bowl in the freezer to harden ice cream slightly, about 20 minutes.
Butter cream frosting: Cream butter and confectioner's sugar until light and fluffy.
Invert cake into a cake platter, remove plastic wrap. Spread frosting over cake. Keep cake in freezer until ready to serve.

Makes 10-12 servings.

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