Iced Brownie Cake
A deliciously rich and chocolatey dessert featuring a chewy brownie base topped with creamy strawberry ice cream, perfect for sharing.
Ingredients
For the Brownie
- 1.5 cups all-purpose flour provides structure
- 1 teaspoon baking powder helps with rise
- 0.5 teaspoon salt enhances flavor
- 1 cup margarine adds moisture
- 1 cup Fry's cocoa powder imparts chocolate flavor
- 2 cups sugar sweetens the cake
- 4 large eggs binds ingredients together
- 1.5 teaspoons vanilla extract adds depth of flavor
- 1 cup finely chopped nuts optional, adds crunch
For the Topping
- 4 cups softened strawberry ice cream brings creaminess
- Fry's chocolate sauce for serving, enhances chocolate flavor
Instructions
Preparation
- Preheat your oven.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
- In a separate bowl, cream together the margarine and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and cocoa powder until well combined.
- Gradually add the flour mixture to the chocolate batter until just combined.
- If using nuts, fold them in gently.
- Pour the batter into your baking dish, smoothing the top.
Baking
- Bake until the cake is set, about 30 minutes.
- Allow the brownie cake to cool completely in the baking dish.
Assembly
- Once cooled, spread the softened strawberry ice cream evenly over the brownie layer.
- Drizzle the top with Fry’s chocolate sauce just before serving.
Notes
Allow margarine to soften for a smoother batter. Use a warm knife for cleaner cuts when serving.