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==Description==
7 Layer Brownie Ice Cream Cake
 
 
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group]
 
* Yield: 12 servings
   
  +
==Ingredients==
Yield: 12 servings
 
 
=== Brownie layers ===
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* ¼ cup unsweetened [[cocoa]] powder
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* 3 tbsp [[water]]
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* 1 large [[egg]]
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* 1 tsp [[vanilla]]
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* ½ cup [[butter]] or [[margarine]]
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* 1 cup [[sugar]]
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* 1⅓ cups [[flour]]
 
* 6 cups vanilla [[ice cream]], softened
   
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=== Garnish ===
Brownie layers:
 
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* [[whipped cream]]
1/4 c Unsweetened cocoa powder
 
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* [[raspberries]]
3 tb Water
 
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* [[English toffee|Heath bars]], crushed
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
 
Garnish: Whipped cream, Raspberries, Heath bars; crushed
 
   
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==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
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# Trace an 8 inch circle on a piece of waxed paper, using a cake pan as a guide.
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.
 
  +
# Place on a stack of 6 more pieces of waxed paper.
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
 
  +
# Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
pale and fluffy. Beat in cocoa mixture (batter may look curdled) With mixer on low speed, gradually add flour until
 
  +
# Heat oven to 375 °F.
well blended (batter will be very stiff). Spread the 7 rounds of waxed paper out on countertop. Drop a level 1/3 cup batter in center of each round. Divide remaining 1/3 cup batter between rounds (about 2 teaspoons each).
 
  +
# Have 2 cookie sheets and an 8 inch spring-form pan ready.
Moisten a cookie sheet with water. Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
 
 
# Brownie layers: whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
Spread batter almost to edges of rounds.
 
  +
# 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 ⅓ cup batter in center of each round.
  +
# Divide remaining ⅓ 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.
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# Put layers on waxed paper on a wire rack.
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# Let cool completely.
 
# Bake and cool remaining layers.
 
# Meanwhile, line spring-form pan with plastic wrap, letting enough wrap extend over sides of pan to cover top when filled.
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# Peel waxed paper off cooled brownie layers.
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# Place 1 layer in bottom of pan.
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# Spread evenly with 1 cup ice cream.
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# Top with another brownie layer, then another cup ice cream.
 
# Repeat with 5 more brownie layers 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.
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# To serve; remove sides of pan and peel plastic wrap down from sides.
 
# Lift cake off plastic wrap onto serving plate.
 
# Enjoy.
   
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__NOTOC__
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 ice cream. Repeat with 5 more brownie layers 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.
 
 
Enjoy.
 
 
== Contributed by: ==
 
* [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group]
 
{{DEFAULTSORT:#}}
 
   
 
[[Category:World Recipes]]
 
[[Category:World Recipes]]
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[[Category:Wheat flour Recipes]]
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[[Category:Ice cream cake Recipes]]
  +
[[Category:Cocoa Recipes]]
  +
[[Category:Egg Recipes]]
  +
[[Category:English toffee Recipes]]

Latest revision as of 11:18, 15 February 2020

Description

Contributed by World Recipes Y-Group

  • Yield: 12 servings

Ingredients

Brownie layers

Garnish

Directions

  1. Trace an 8 inch circle on a piece of waxed paper, using a cake pan as a guide.
  2. Place on a stack of 6 more pieces of waxed paper.
  3. Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
  4. Heat oven to 375 °F.
  5. Have 2 cookie sheets and an 8 inch spring-form pan ready.
  6. Brownie layers: whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
  7. In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
  8. Beat in cocoa mixture (batter may look curdled) with mixer on low speed, gradually add flour until well blended (batter will be very stiff).
  9. Spread the 7 rounds of waxed paper out on counter top.
  10. Drop a level ⅓ cup batter in center of each round.
  11. Divide remaining ⅓ cup batter between rounds (about 2 teaspoons each).
  12. Moisten a cookie sheet with water.
  13. Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
  14. Spread batter almost to edges of rounds.
  15. 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).
  16. Cool baked layers on cookie sheet on wire rack 3 minutes.
  17. Put layers on waxed paper on a wire rack.
  18. Let cool completely.
  19. Bake and cool remaining layers.
  20. Meanwhile, line spring-form pan with plastic wrap, letting enough wrap extend over sides of pan to cover top when filled.
  21. Peel waxed paper off cooled brownie layers.
  22. Place 1 layer in bottom of pan.
  23. Spread evenly with 1 cup ice cream.
  24. Top with another brownie layer, then another cup ice cream.
  25. Repeat with 5 more brownie layers and the ice cream, ending with a brownie layer on top.
  26. Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
  27. To serve; remove sides of pan and peel plastic wrap down from sides.
  28. Lift cake off plastic wrap onto serving plate.
  29. Enjoy.