| | Desserts | | Brownie Sundae cake (print) | | Provided By: Kerry | | Description: cake with brownie layers and ice cream in the middle | | Ingredients | -1 box (19-21 oz) fudge brownie mix, prepared according to package directions for cake-like brownies. (For pillsbury, you just use 3 eggs instead of 2)
-1 cup semi-sweet mini chocolate chips
-OPTIONAL- 1/2 cup chopped nuts
-1 quart vanilla ice cream, softened
-1/4 cup caramel of butterscotch ice cream topping. ( I use caramel, and use about 6 ounces instead of 1/4 cup) | | Directions | 1. Line 2 (9-ince) round cake pans with foil, extending slightly over edges of pan, lightly spray bottoms with cooking spray.
2. Preheat oven as brownie mix package directs.
3. Make batter according to box, but follow directions for cake-like brownies
4. Pour batter evenly between 2 pans, then sprinkle 1/2 cup chocolate chips over each pan. (If you are using nuts, add them on top as well)
5. Bake 23-25 minutes or until edges begin to pull away from the sides of the pan.
6. Cool completely, then remove the layers by lifting foil from the pans.
7. Place one brownie layer, topping side down, in a 9-inch springform pan.
8. Spread ice cream on top, then drizzle with caramel or butterscotch.
9. Place second brownie layer on top, topping-side up, press down lightly.
10. Wrap in plastic wrap and foil and freeze until firm | | Notes | | |
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