Ice Cream Sundae Cake

This recipe comes from Mary Kay Andrews. Her new book, Ladies’ Night, comes out June 4^th. Ya’ll be sure to support this wonderful, bestselling, Southern writer and purchase her book. If it’s anything like the others I’ve read, it’ll be laugh-out-loud funny and so good you won’t want to put it down.

If you’d like to receive other recipes from Andrews, just go to her website and sign up for her newsletter. This recipe was included in her latest one, along with her book-signing schedule and other things of interest.

Ice Cream Sundae Cake

For Brownie Layer:
Vegetable oil spray, for misting the baking pan
1/4 cup cornstarch, plus cornstarch, for dusting the baking pan
8 tablespoons (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 teaspoon salt
1/2 cup semisweet chocolate chips

For Ice Cream Layer:
1 gallon ice cream, softened
1 jar ice-cream topping of your choice, butterscotch, caramel, hot fudge or combination
1 pkg. Heath Bar bits or crushed candy or cookie crumbs

Place a rack in the center of the oven and preheat the oven to 350°F. Prepare a 9-by-11-inch baking pan by spritzing with vegetable oil spray, then dusting with cornstarch.

Melt butter in medium saucepan over low heat, add cocoa powder and stir well. Remove pan from heat and stir in both kinds of sugars and vanilla. Add beaten eggs, quarter-cup cornstarch and salt and stir. Fold in chocolate chips.

Pour batter into prepared pan and bake for 15-20 minutes, till edges are firm, top is shiny and center is set.

Let brownies cool completely. With rubber spatula, smooth softened ice cream flavor of your choice on top of brownie crust, cover and freeze until hardened. Drizzle toppings over ice cream, sprinkle with Heath Bar bits or any other crushed candy or cookie crumbs. Cut in squares and serve.