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Ice Cream Brownie Cake

Kraft Memeber Recipe
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Makes: 16 servings Total Time: 3 hr 55 min
Category: Desserts Sub Category: Cakes

what you need
  • 1 box (1 lb. 6.5 oz) Betty Crocker Original Supreme brownie mix (the one with chocolate syrup pouch)
  • Water, vegetable oil and eggs called for on brownie mix box
  • 1/2 gallon (8 cups) vanilla ice cream, slightly softened
  • 1 cup hot fudge topping, warmed if desired
  • 2 tablespoons candy sprinkles
  • 16 red maraschino cherries, drained
make it
1. Preheat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.

2. Make brownie mix as directed on box, using water, oil and eggs—except divide batter evenly between pans. Bake 22 to 26 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. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.

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.
Notes
You can use your own favorite flavor of ice cream instead of vanilla or use a combination of ice creams instead.
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