Ingredients Weight Measure
Dark chocolate ice cream, softened and mixed with 3 Tbsp. TABASCO® brand Original Red Sauce 4 lbs.
Coffee ice cream mixed with 1 cup chopped pecans 2 lbs.
8" round plain devil's food cake, sliced to 12 to 3/4" thick 3 8" rounds
Dulce de leche caramel mixed with 2 cups chopped pecans 2 cups
Chopped pecans (for decoration) 2 cups
Whole red jalapeño peppers, small (for decoration) 6 ea.
Springform pans (8" diameter size) 3 ea.


  1. Divide evenly and spread the dark chocolate ice cream (2 lbs. ea.) mixture into 2 springform pans.
  2. Cover the ice cream with a round of cake and freeze for approximately 1 hour.
  3. Spread the coffee ice cream mixture into the third pan.
  4. Cover the ice cream with a round of cake and freeze for approximately 1 hour.
  5. After freezing, remove the ice cream and cake units from the pans.
  6. Keep them on plates or cardboard rounds and freeze for 15 minutes.
  7. Assemble tower as follows from the bottom up to the top.
  8. Keeping it on a plate or board, on top of 1 dark chocolate/cake unit spread a 1/4" layer of the caramel/pecan mixture.
  9. Place on top of that the coffee/cake unit.
  10. Keep frozen until ready to frost.
  11. Frost with chocolate ganache or your favorite chocolate frosting.
  12. Side decorate with chopped pecans, 1/3 of the way up from the bottom.
  13. Top decorate with 6 whole peppers in a radial pattern with stems at the top center.
  14. Keep frozen until serving time.

Yield: 1 8-layer ice cream cake for up to 24 servings.

Tower can be sliced vertically in 12, but each piece is large enough to be shared by two.