BROWNIE RASPBERRY ICE CREAM CAKE
1 (24 oz) fudge brownie mix
1/2 cup chopped walnuts, toasted if desired
2 ounces bittersweet or semisweet baking chocolate, chopped
1 1/2 quarts vanilla ice cream, softened
2 1/2 cups unsweetened individually quick frozen raspberries, not thawed (12 oz bag)
TO MAKE THE BROWNIE LAYERS:
Heat oven to temperature called for on brownie mix. Grease bottom of two 8-in layer-cake pans; line bottoms with waxed paper or foil and grease. Have ready an 8-inch springform pan.
Prepare brownie batter as directed on package. Stir nuts and chocolate into batter. Divide batter between the prepared layer-cake pans.
Bake 30 to 35 minutes until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack for about 10 minutes, then run a knife around edges of layers and invert on rack. Peel off paper; cool layers completely.
TO ASSEMBLE:
Select 10 to 12 whole berries; keep frozen. Place 1 brownie layer in bottom of springform pan. Top with half the ice cream; sprinkle with half the remaining raspberries. Press into an even layer with back of a spoon. Cover with remaining brownie layer; sprinkle with remaining raspberries, top with remaining ice cream and press into an even layer. Push reserved raspberries into the ice cream. Cover pan tightly with foil and freeze at least 8 hours or up to 2 weeks.
THREE TO 4 HOURS BEFORE SERVING:
Run a knife between cake and springform pan; remove pan sides. Leave cake on pan bottom or loosen with a pancake turner and carefully transfer to a serving plate. Cut cake in wedges; leave assembled. Place in freezer.
ABOUT 20 MINUTES BEFORE SERVING:
Transfer cake to refrigerator to soften lightly.
Source: Woman's Day, December 15, 2000
1 (24 oz) fudge brownie mix
1/2 cup chopped walnuts, toasted if desired
2 ounces bittersweet or semisweet baking chocolate, chopped
1 1/2 quarts vanilla ice cream, softened
2 1/2 cups unsweetened individually quick frozen raspberries, not thawed (12 oz bag)
TO MAKE THE BROWNIE LAYERS:
Heat oven to temperature called for on brownie mix. Grease bottom of two 8-in layer-cake pans; line bottoms with waxed paper or foil and grease. Have ready an 8-inch springform pan.
Prepare brownie batter as directed on package. Stir nuts and chocolate into batter. Divide batter between the prepared layer-cake pans.
Bake 30 to 35 minutes until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack for about 10 minutes, then run a knife around edges of layers and invert on rack. Peel off paper; cool layers completely.
TO ASSEMBLE:
Select 10 to 12 whole berries; keep frozen. Place 1 brownie layer in bottom of springform pan. Top with half the ice cream; sprinkle with half the remaining raspberries. Press into an even layer with back of a spoon. Cover with remaining brownie layer; sprinkle with remaining raspberries, top with remaining ice cream and press into an even layer. Push reserved raspberries into the ice cream. Cover pan tightly with foil and freeze at least 8 hours or up to 2 weeks.
THREE TO 4 HOURS BEFORE SERVING:
Run a knife between cake and springform pan; remove pan sides. Leave cake on pan bottom or loosen with a pancake turner and carefully transfer to a serving plate. Cut cake in wedges; leave assembled. Place in freezer.
ABOUT 20 MINUTES BEFORE SERVING:
Transfer cake to refrigerator to soften lightly.
Source: Woman's Day, December 15, 2000
MsgID: 3138182
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using 6 Ingredients or Less (45)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using 6 Ingredients or Less (45)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (45)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Frozen
Desserts - Frozen
- Pound Cake Ice Cream Cake
- Chocolate Sorbet, Chocolate Chip Sorbet, or Chocolate Hazelnut Sorbet
- Baked Apple Ice Cream (ice cream machine)
- Toasted Almond Eggnog Ice Cream (1 quart ice cream machine)
- Banana Ice Cream
- Real Caramel Ice Cream
- Super-Easy Citrus Cream Sherbet (blender or food processor)
- Ball Park Cherry Berry Ice Cream
- Mandarin Orange Sorbet (NordicWare Supremer Ice Creamer - 1 1/2 pint ice cream maker)
- Jelly Belly Jelly Cake (no bake, using ice cream)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!