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7 Layer Brownie Ice Cream Cake
---------- Recipe via Meal-Master (tm) v8.05
Title: 7 Layer Brownie Ice Cream Cake
Categories: Cakes, Chocolate
Yield: 12 servings
1/4 c Unsweetened cocoa powder
3 tb Water
1 lg Egg
1 ts Vanilla
1/2 c Butter or margarine
1 c Sugar
1 1/3 c Flour
6 c Vanilla ice cream; softened
Heath bars; crushed
Preparation Time: 0:35
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
waxed paper. Using the traced circle as a guide, cut
through all pieces of paper, giving you 7 waxed paper
rounds. Heat oven to 375 F. Have 2 cookie sheets and an 8
inch springform pan ready.
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 countertop. Drop a levely 1/3
cup batter in center of each round. Divide remaining 1/3
cup batter between rounds (about 2 teaspoons each).
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 palstic wrap, letting
enough wrap extend about 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
ice cream. Repeat with 5 more brownie layer and hte 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 palstic wrap down from sides. Lift cake off
plastic wrap onto serving plate.
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