Brownie Ice Cream Cake

Brownie Ice Cream Cake
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Ingredients
  1. 1
  2. box Betty Crocker® fudge brownie mix
  3. Water, vegetable oil and eggs called for on brownie mix box
  4. 1/2
  5. gallon (8 cups) vanilla ice cream, slightly softened
  6. 1
  7. cup Hershey’s® hot fudge topping, warmed if desired
  8. 2
  9. tablespoons Betty Crocker® Decorating Decors candy sprinkles
  10. 16
  11. red maraschino cherries with stems, drained
Instructions
  1. 1 Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
  2. 2 Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
  3. 3 Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
  4. 4 Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.
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