Cherry Chocolate Ice Cream Cake

Recipe Description

Recipe Ingredients

1 box (19 to 21 ounces) fudge brownie mix
6 cups cherry vanilla ice cream, softened
1 jar (9 to 12 ounces) cherry preserves
bing cherries, with stems (optional)

Instructions

For brownie, line 9 X ( X 2 inch square metal baking pan with aluminum foil; spray lightly with no-stick cooking spray. Prepare and bake mix according to package directions for fudge-like brownies. Cool completely in pan on wire rack. Cover pan with cutting board and turn the pan and board over; remove pan, then carefully peel off foil and discard. Using sharp knife, cut brownie into three even strips. Place first brownie strip on sheet of heavy duty aluminum foil; spread with one-half of the ice cream. Top with second brownie strip; spread with remaining ice cream. Place third brownie strip on top, right side up. Wrap cake tightly in foil and freeze until firm, about 8 hours. Remove cake from freezer about 10 minutes before serving. Warm fruit preserves in small saucepan over low heat, stirring constantly, or microwave on MEDIUM in microwavable bowl, stirring every minute, until melted. Cut cake into 8 slices; cut each slice diagonally in half. Place 2 half slices on each desert plate; stand 1 half slice upright. Spoon warm cherry sauce onto plate around cake. Garnish with cherries, if desired. Serve immediately.