This cake is ultra easy and excellent for summer or any time of year. It freezes well for up to 2 weeks when wrapped secure. I always keep one in our freezer for unexpected guests. A dear friend, Linda B. shared it with me.

BROWNIE ICE CREAM CAKE

3/4 cup white sugar

1/2 cup flour

1/2 cup Cocoa

1/2 teaspoon Baking powder

1/4 teaspoon salt

2 eggs

1/2 cup soft margarine or butter

1 teaspoon Vanilla

2nd LAYER

250 gr. (8oz.) Cream Cheese

1/4 cup Corn Syrup

5 cups Vanilla ice cream

1 cup Chocolate sundae topping.

METHOD

Brownie Layer

  1. Mix all 1st layer ingredients in one bowl.
  2. Beat at medium-low until smooth.
  3. Pour into greased 9" springform pan, leave sides on. Bake at 350 for 30 minutes. Cool.

2nd Layer

1. Beat cheese (room temp.) and corn syrup until smooth.

2. Slowly beat in softened ice cream.

3. Spread 1/2 of mixture over brownie layer in pan.

4. Drizzle 1/3 cup of chocolate sundae topping on top.

5. Spread rest of ice cream mixture on top. Cover and freeze overnight.

REMOVE CAKE FROM SPRINGFORM PAN AND PLACE ON NICE PLATTER.

1. Drizzle 2/3 cup chocolate sundae topping over top, crisscrossing back and forth allowing to drizzle down sides.

2. Let stand 10 minutes. Cut into 10-12 wedges.

FANTASTIC!!!

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