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+ | ==Description== |
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− | 7 Layer Brownie Ice Cream Cake |
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+ | ==Ingredients== |
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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]] |
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+ | === Garnish === |
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+ | * [[whipped cream]] |
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− | 1/4 c Unsweetened cocoa powder |
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+ | * [[raspberries]] |
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− | 3 tb Water |
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+ | * [[English toffee|Heath bars]], crushed |
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− | 1 lg Egg |
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− | 1 ts Vanilla |
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− | 1/2 c Butter or margarine |
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− | 1 c Sugar |
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− | 1 1/3 c Flour |
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− | Garnish: Whipped cream, Raspberries, Heath bars; crushed |
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+ | ==Directions== |
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− | Trace an 8 inch circle on a piece of waxed paper, using a cake pan as a guide. |
+ | # 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. |
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+ | # Place on a stack of 6 more pieces of waxed paper. |
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+ | # Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds. |
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+ | # Heat oven to 375 °F. |
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− | 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). |
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+ | # Have 2 cookie sheets and an 8 inch spring-form pan ready. |
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+ | # In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy. |
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+ | # Spread the 7 rounds of waxed paper out on counter top. |
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+ | # Drop a level ⅓ cup batter in center of each round. |
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+ | # Divide remaining ⅓ cup batter between rounds (about 2 teaspoons each). |
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+ | # Moisten a cookie sheet with water. |
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+ | # Put layers on waxed paper on a wire rack. |
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+ | # Let cool completely. |
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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. |
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+ | # To serve; remove sides of pan and peel plastic wrap down from sides. |
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+ | __NOTOC__ |
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− | filled. Peel waxed paper off cooled brownie layers. Place 1 layer in bottom of pan. Spread evenly with 1 cup ice |
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− | To serve; Remove sides of pan |
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− | |||
− | == Contributed by: == |
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− | {{DEFAULTSORT:#}} |
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[[Category:World Recipes]] |
[[Category:World Recipes]] |
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+ | [[Category:Wheat flour Recipes]] |
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+ | [[Category:Ice cream cake Recipes]] |
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+ | [[Category:Cocoa Recipes]] |
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+ | [[Category:Egg Recipes]] |
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+ | [[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
- ¼ cup unsweetened cocoa powder
- 3 tbsp water
- 1 large egg
- 1 tsp vanilla
- ½ cup butter or margarine
- 1 cup sugar
- 1⅓ cups flour
- 6 cups vanilla ice cream, softened
Garnish
- whipped cream
- raspberries
- Heath 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.
- Heat oven to 375 °F.
- Have 2 cookie sheets and an 8 inch spring-form 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 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.
- Put layers on waxed paper on a wire rack.
- 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.
- 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.