A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Brownie Ice Cream Layer Cake
- add review
- #52499
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
1/4 cup unsweetened cocoa powder
3 tablespoons water
1 large egg, slightly beaten
1 teaspoon vanilla extract
1/2 cup butter or margarine
1 cup sugar
1 1/3 cup flour
6 cups vanilla ice cream, softened
whipped cream for garnish
raspberries
2 English toffee candy bars, crushed
directions
Trace an 8 inch circle on a piece of waxed paper, using a cake pan as a guide. Place on a stack of 6 more pieces of waxed paper.
Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds. Grease the 7 rounds of wax paper. Heat oven to 375 degrees F. Have 2 cookie sheets and an 8 inch springform pan ready.
For Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy. Beat in cocoa mixture (batter may look curdled).
With mixer on low speed, gradually add flour until well blended (batter will be very stiff). Spread the 7 rounds of waxed paper out on counter top.
Drop a level 1/3 cup of batter in center of each round. Divide remaining batter among wax paper rounds. Moisten a cookie sheet with water. Place 2 waxed paper rounds on sheet (the water will stop them from slipping). Spread batter almost to edges of rounds. Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch (While first batch bakes, spread out batter for next 2 layers).
Cool baked layers on cookie sheet on wire rack 3 minutes. Put layers on waxed paper on a wire rack. Let cool completely. Bake and cool remaining layers.
Meanwhile, line springform pan with plastic wrap, letting enough wrap extend over sides of pan to cover top when filled.
Peel waxed paper off cooled brownie layers. Place 1 layer in bottom of pan. Spread evenly with 1 cup ice cream. Top with another brownie layer, then another cup of ice cream.
Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top. Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
To serve, remove sides of pan and peel plastic wrap down from sides. Lift cake off plastic wrap onto serving plate.
added by
iKarly
nutrition data
Nutritional data has not been calculated yet.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
May 11, 2009
Making the brownie layers took some time but it was not too difficult and turned out well. I made it a few days in advance and it froze well. I decided to use different ice cream flavors----raspberry chocolate chip, chocolate chip, and I added fresh raspberries to vanilla ice cream and that worked very well. The layers look very pretty when the cake is sliced. I might consider making only 5 brownie layers with more ice cream between the layers if I was going to revise it. Very pretty and delicious cake.
August 1, 2007
I was hesitant to try this because there seemed like a lot of work. It really was not hard and it was so delicious!!! I will definitely make this one again! The only changes I will make is to use less ice cream between the layers or put 2 brownie layers to every one ice cream. I added whipped cream on the top and shaved chocolate on top of that. It was really enjoyed by everyone!!!!