It has been a while since I posted about my baking blunders and I figured you all would appreciate the latest story.
My boyfriends birthday was on August 1st and I got the great idea to make him an ice cream cake. Sounds reasonable up front right. My first mistake was deciding to make it in my ten-inch springform pan when there would only be two of us eating it. That pan makes a lot of cake, especially if you fill it to the top of the pan.
My next mistake was using a brownie base instead of cake batter. The brownie froze solid and was difficult to cut. We actually ended up having to use our heaviest knife instead of our sharpest one because we needed the weight to get through the brownie.
I will say this for myself. I nailed the flavor. It was rich and chocolaty. When eating it however you had to eat the ice cream off the top first while the brownie base defrosted enough to eat.
If you are curious, below is the brownie recipe I used but I doubled it to make a thicker base.
- ½ C. Flour
- ½ C. Unsweetened Cocoa Powder
- ¼ Tsp. Baking Powder
- ¼ Tsp. Salt
- ½ C. Butter
- 1 C. Sugar
- 2 Large Eggs
- 1 Tsp Vanilla
- ½ – 1 C. Chocolate Chips or chopped nuts (if desired)
- Preheat oven to 350℉. Grease 9 inch baking pan.
- Whisk together flour, cocoa, baking powder, and salt in a small bowl.
- In a 3 quart saucepan melt butter over low heat. Remove from heat and stir in sugar. Stir in eggs one at a time. Stir in vanilla.
- Stir in flour mixture until blended. Stir in chocolate chips or nuts if desired.
- Spread batter evenly in prepared pan.
- Bake about 25 minutes or until toothpick inserted in the middle come out clean.
- Cool and enjoy.
After the brownie cooled I added a layer of Bluebell Cookies and Cream Ice Cream and froze it for the next day. The flavor was great but cutting and eating it was a bit of a chore. Also, Keltin was quite please despite the craziness. Have a happy Friday!
Recipe originally from The Good Housekeeping Cookbook: 125th Anniversary