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Cherry Chocolate Ice Cream Cake https://www.metro.ca/userfiles/image/recipes/gateau-chocolat-creme-glacee-cerises-5647.jpg PT15M PT25M PT40M
Preheat oven to 350°F (180°C).Line 13 x 9-in. (33 x 23-cm) baking pan with foil, then spray with non-stick cooking spray.Prepare brownie mix according to package directions, pour into prepared pan and bake.Remove to wire rack, and cool completely.Using foil, lift cake from pan. Remove foil, and cut cake crossways into 3 equal pieces.Put a piece in the centre of an 18 x 24-in. (34 x 60-cm) sheet of heavy-duty foil, cover with 1/2 of the ice cream. Repeat cake and ice cream layers and top with last piece of cake.Press gently to form even layers.Wrap cake tightly in foil, and freeze 4 hours or overnight.To serve, let cake stand 10 minutes, then cut crossways into 8 equal slices.Cut each slice diagonally in half, stand on dessert plates and drizzle with preserves.Garnish with cherries.Serve immediately.
8
5 1 5 5
1 pkg brownie mix 1/2 box (1,89 L) very chocolatey cherry ice cream or black cherry frozen yogurt, slightly softened 1/2 cup (125 mL) cherry preserves, melted cherries (optional)
Cherry Chocolate Ice Cream Cake

Cherry Chocolate Ice Cream Cake

Rate this recipe
1 Vote
8
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

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Ingredients

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  • 1 pkg
    brownie mix
  • 1/2 box
    (1,89 L)
    very chocolatey cherry ice cream or black cherry frozen yogurt, slightly softened
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    $4.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    cherry preserves, melted

  • cherries (optional)
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Preparation

Preheat oven to 350°F (180°C).

Line 13 x 9-in. (33 x 23-cm) baking pan with foil, then spray with non-stick cooking spray.

Prepare brownie mix according to package directions, pour into prepared pan and bake.

Remove to wire rack, and cool completely.

Using foil, lift cake from pan. Remove foil, and cut cake crossways into 3 equal pieces.

Put a piece in the centre of an 18 x 24-in. (34 x 60-cm) sheet of heavy-duty foil, cover with 1/2 of the ice cream. Repeat cake and ice cream layers and top with last piece of cake.

Press gently to form even layers.

Wrap cake tightly in foil, and freeze 4 hours or overnight.

To serve, let cake stand 10 minutes, then cut crossways into 8 equal slices.

Cut each slice diagonally in half, stand on dessert plates and drizzle with preserves.

Garnish with cherries.

Serve immediately.

Source : Breyers

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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