With some whiskey sauce left over from the New Orleans Pecan Pie Bread Pudding I made over the weekend, and in search of a purpose, I figured I'd try out a new Bundt cake recipe: Kentucky Butter Cake.
And, to go with it: you won't be able to accuse me of getting all fancy with this latest new ice cream I made: it's a simplified copycat of Carvel's and Cold Stone Creamery's cake batter ice cream, and it's good enough as a quick and easy ice cream on a sunny day in May.
"Kentucky Butter Cake," from Laura Davis on JustAPinch.com.
"Cake Batter Ice Cream," by smstemp on food.com.
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