Best Brownie Sundae Cake Recipes

BROWNIE SUNDAE ICE CREAM CAKE

Steps:

• Cake: Preheat oven to 375 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment, leaving overhang on long sides; coat parchment with cooking spray. Whisk together flour, cocoa, salt, and baking powder in a bowl.
• In a large bowl, beat butter with sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with milk in two additions, beating until combined. Beat in melted chocolate.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until set on top but still wobbly in center, about 15 minutes. Let cool completely in pan on a wire rack.
• Assembly: Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. Use parchment to lift brownie from baking pan. Cut crosswise into 3 pieces, one piece cut to fit bottom of loaf pan exactly, the next slightly wider, and the last widest of all (to match size of pan, which gets wider toward top).
• Place smallest brownie piece, top-side up, in bottom of lined loaf pan. Spread peanut butter over top, then vanilla ice cream. Place second-largest brownie piece, top-side down, on ice cream. Spread with raspberries, then strawberry ice cream. Top with final brownie piece, topside down. Cover with plastic wrap and freeze until firm, at least 6 hours and up to 1 day.
• Run a butter knife around edges to release lined cake from pan, then use plastic to remove cake and place on a serving platter. Top with whipped cream and sprinkle with peanuts. Slice with a sharp knife, wiping blade clean between each. Serve each slice with more peanuts and a cherry.

BROWNIE SUNDAE CAKE

Steps:

• Preheat oven to 350°F. Line two 8-inch round pans with heavy-duty aluminum foil, extending it slightly over the edges of the pan. Grease foil or spray with nonstick cooking spray.
• Prepare brownies according to package directions. Divide batter evenly between pans. Sprinkle 1 tablespoon M&Ms and 1/4 cup nuts over each pan. Reserve remaining M&Ms for topping.
• Bake for 22-25 minutes or until pick inserted in the center comes out clean. Cool completely in pan.
• With one brownie layer still in pan, spread ice cream over brownie layer. Drizzle ice cream topping over ice cream. Top with second brownie layer; press down lightly. Wrap in plastic wrap and freeze until firm, about 2-3 hours.
• Remove from freezer 15 minutes before serving. Lift cake from pan using foil. Remove foil and frost the top of the cake; sprinkle with reserved M&Ms. Cut into wedges.