BROWNIE ICE CREAM TORTE
Make this brownie torte, and it will be like having a brownie sundae ready and waiting in your freezer.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
- Make brownie batter as directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
- Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
- Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.
Nutrition Facts : Calories 370, Carbohydrate 53 g, Cholesterol 60 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 39 g, TransFat 1 g
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