Brownie Raspberry Ice Cream Cake
Contributed by Diane S.
Recipe By : Woman's Day 2/15/00
Serving Size : 16 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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1 box fudge brownie mix (about 24 oz) -- prepared as
1/2 cup chopped walnuts -- toasted, if desired
2 ounces semisweet or bittersweet baking chocolate --
1 1/2 quarts vanilla ice cream -- slightly softened
2 1/2 cups individually-quick frozen unsweetened
raspberries (from a 12-oz bag), not thawed
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-in springform pan.
Stir nuts and chocolate into batter. Divide batter between 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 forabout 10 minutes, then run a
knife around edges of layers and invert on rack. Peel off paper; cool
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 tighlty 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
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NOTES : Planning Tip: May be frozen up to 2 weeks.
September 98 Recipes