Brownie Ice Cream Cake


Ingredients

1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Brownie Mix
Water, Vegetable Oil and egg called for on brownie mix box
1/2 gallon vanilla ice cream, slightly softened
1 cup hot fudge topping, warmed if desired
1 Tablespoons candy sprinkles
16 red maraschino cherries with stems, drained

1. Heat over to 350 degrees. Grease 2 (9 in) round cake pans. Make sure that you do this! I didn't my first round and had to send Jason running to the grocery store to get another box of brownie mix. He had a good laugh! Good thing I got a husband that finds my baking mistakes humorous! I personally used a 9 x 13 pan and it turned out great.

2. Make brownie mix as directed on box, using pouch of chocolate syrup, water, oil and egg. Divide batter evenly between pans if using the 2 round cake pans.

3. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour.

4. Spread slightly softened ice cream evenly on brownies in pans. I mixed with egg beaters to make it easier to spread. Freeze at least 2 hours or until ice cream is firm.

5. Cut brownies and put on serving plates. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.
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