By
Woman's Day Kitche, CountryLiving
Using brownie mix instead of baking a cake from scratch saves time and makes this dessert extra rich and chocolaty tasting.
Total Time:
Prep:
Level:
Moderate
Yield:
10 servings (cost per slice of $0.41)
Serves:
10
Ingredients
- 1 package brownie mix
- 1 pt. strawberry ice cream
- ½ c. heavy cream
- ¼ c. chocolate sauce
Directions
- Heat oven according to brownie mix package directions. Lightly coat three 6-inch by 3-inch-deep round cake pans with cooking spray. Line the pans with parchment paper; spray the parchment.
- Prepare the brownie batter according to package directions. Divide the mixture among the prepared pans and bake until a wooden pick inserted in the middle comes out clean, 25 to 30 minutes. Let cool completely in the pans, then transfer to a work surface. Clean one of the pans.
- Line the clean cake pan with plastic wrap so that it hangs at least 3 inches over all the sides. Transfer the ice cream to a large bowl and mash until slightly soft and spreadable.
- Place one brownie layer into the bottom of the prepared pan. Spread half the ice cream on top. Top with another brownie layer, then the remaining ice cream. Top with the remaining layer of brownie. Freeze until set, at least 2 hours.
- When ready to serve, using an electric mixer, beat the cream in a large bowl until medium-stiff peaks form. Remove the cake from the pan, peel away the plastic wrap and transfer to a serving plate. Spoon the cream on top of the cake and drizzle with the chocolate sauce.
