Brownie Raspberry Ice Cream Cake
(24 ounce) box fudge brownie mix, prepared as directed
1/2 cup chopped walnuts, toasted, if desired
2 ounces semisweet or bittersweet baking chocolate, chopped
1 1/2 qt. vanilla ice cream, slightly softened
2 1/2 cup individually-quick frozen unsweetened raspberries (from a 12 ounce
bag), not thawed
Heat oven to temperature called for on brownie mix. Grease bottom of two 8-in
layer-cake pans; line bottoms with wax paper or foil and grease. Have ready an
8-in springform pan.
Stir nuts and chocolate into batter. Divide batter between layer-cake pans. Bake
30 to 35 minutes until a wooden pick inserted in centers comes out clean. Cool
in pans on a wire rack for about 10 minutes, then run a knife around edges of
layers and invert on rack. Peel off paper; cool layers completely.
To assemble: Select 10 to 12 whole berries; keep frozen. Place 1 brownie layer
in bottom of springform pan. Top with half the ice cream; sprinkle with half the
remaining raspberries. Press into an even layer with back of a spoon. Cover with
remaining brownie layer; sprinkle with remaining raspberries, top with remaining
ice cream and press into an even layer. Push reserved raspberries into the ice
cream. Cover pan tightly with foil and freeze at least 8 hours or up to 2 weeks.
Three to 4 hours before serving: Run a knife between cake and springform pan;
remove pan sides. Leave cake on pan bottom or loosen with a pancake turner and
carefully transfer to a serving plate. Cut cake in wedges; leave assembled.
Place in freezer. About 20 minutes before serving, transfer cake to refrigerator
to soften lightly.
NOTE: May be frozen up to 2 week