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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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GOLD RUSH CAKE

From: Chris Fennimore, QED COOKS
Primary category: Desserts

From the cookbook: What Pittsburgh Eats   


Ingredients:
1/2 gallon vanilla ice cream, softened
1 jar, caramel ice cream topping
1/2 cup salted peanuts
1 container, chocolate “Magic Shell” coating
Directions:

Line a 9 x 9” cake pan with plastic wrap. Spread half the ice cream in the bottom and return to freezer for 15 minutes to harden. Spread the caramel and sprinkle with the nuts for the next layer. Freeze for another 15 minutes. Top with the remainder of the ice cream and freeze for another 15 minutes. Coat the top with the chocolate “Magic Shell” and return to the freezer until it is time to serve. Carefully remove the ice cream from the pan using the plastic wrap. Peel off the plastic wrap and serve on a flat platter or tray. Serves 9.

ingredients(s): ice cream, carmel ice cream topping, Magic Shell coating, peanut,

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GOLD RUSH CAKE - NOTES

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GOLD RUSH CAKE - REVIEWS

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