Birthday Cake – February 2015
February may be the shortest month of the year, but it is also one of the sweetest! It’s National Chocolate Month, with more than 70 million pounds of chocolate purchased and (likely) consumed in the days surrounding February 14th, it gives reason for the designation. Besides National Chocolate Month and Valentine’s Day, February is packed with other fun holidays and celebrations like Ground Hog Day (Feb 2), National Marriage Day, President’s Day, National Chocolate Mint Day (Feb 19), National Bird Feeding Month, Youth Leadership Month, Library Lovers Month, President of Umpqua Dairy’s Birthday and, of course the SUPERBOWL. Yes, you read that correctly, we celebrate the birthday of the founder of Umpqua Dairy’s grandson and the President of Umpqua Dairy, Doug Feldkamp. Happy Birthday Doug!
The birthday cake has been an integral part of the birthday celebrations in western European countries since the middle of the 19th century, which extended to Western culture. Certain rituals and traditions, such as singing of birthday songs, associated with birthday cakes are common to many Western cultures. The Western tradition of adding lit candles to the top of a birthday cake originates in 18th-century Germany. However, the intertwining of cakes and birthday celebrations stretch back to the Ancient Romans. The development of the birthday cake has followed the development of culinary and confectionery advancement. While throughout most of Western history, these elaborate cakes in general were the privilege of the wealthy, birthday cakes are nowadays common to most Western birthday celebrations. Around the world many variations on the birthday cake, or rather the birthday pastry or sweets, exist. 
And with that, we found it fitting to make the Umpqua Ice Cream Flavor of the Month for February, Birthday Cake. Scoop yourself a bowl of this delicious yellow cake flavored ice cream, ribboned with a rich, thick fudge frosting and topped with candy sprinkles. You can’t help but sing “Happy Birthday” with every delicious spoonful!
And make sure to stock up, as this is a limited edition flavor! “Happy Birthday to you, Happy Birthday….
Flavor of the Month Recipes
Brownie Bottom Ice Cream Cake
Inspired by: Cookies and Cups
1 box Brownie Mix, 15-18 oz (NOT Family Sized) made according to package directions in an 8×8 pan
1 1/2 cups chocolate frosting
1.75 Quart UMPQUA Birthday Cake Ice Cream
1 cup UMPQUA Dairy Old Fashioned Heavy Whipping Cream
1/4 cup granulated sugar
sprinkles to garnish
How to Make
Spray an 8×8 or 11×7 deep-dish baking dish with cooking spray. Sides need to come up at least 3 inches to leave room for the ice cream and whipped cream layer. Bake brownies according to package directions. Let cool completely before moving on to next step. Spread chocolate frosting onto cooled brownies. Place frosted brownies in refrigerator. Now remove ice cream from freezer and allow to soften for about 30 minutes. Remove brownies from refrigerator and top with ice cream, spreading evenly. Cover and place in freezer for at least 3 hours.
Before serving prepare your whipped cream. Place heavy whipping cream in bowl of stand mixer fitted with the whisk attachment and add in granulated sugar. Beat cream on high speed for about 2 minutes until it becomes thick. Spread onto ice cream cake and serve immediately.
Notes: Store air-tight in freezer for up to 2 weeks. Allow to soften 10-15 minutes before serving if frozen solid.
Ice Cream Cake Dessert
Inspired by: Taste of Home
1 package chocolate cake mix (regular size)
1.75 quart UMPQUA Birthday Cake Ice Cream, softened
1 cup sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
3 ounces unsweetened chocolate, chopped
1/2 teaspoon vanilla extract
1/2 cup slivered almonds
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan. Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack. Invert cake and gently peel off waxed paper. Cut cake in half width-wise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze. In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm with cake. Sprinkle with almonds. Yield: 9 servings (1-3/4 cups sauce).