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Latest Comments

Elaine
"When I was looking at the instructions for this recipe, it did not say what size loaf pan to use. I used an 8 X 4 inch loaf pan and this seemed to small. Next time I will try a larger loaf pan or a 9 inch square pan. I used a large lemon for this recipe and also used a little lemon extract to add a little more flavor to the batter. And for the glaze I simply used the 1 1/3 cups of powdered sugar, milk and added lemon extract and mixed to spreading consistency. This is a wonderful cake that is light, moist and tastes delightful."
Tracie
"Tried this recipe? What did you think?"
catbookwomanlkbs51 5492498
"Unfortunately, I can not pull up the recipe. The link that says "click for recipe" goes straight to some kind of ad with no other way to move on except close it. That takes you right back where you were with no recipe directions. How do I get to the actual recipe with directions?"
Cookie 115
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oreogram 7519240
"I make this and also other variations quite often. As far as the nuts go ...leave them out .. no problem, using pretzels .... they will draw moisture from the fruit...so will not be crispy. The topping does not CHANGE the flavor for sure, so try mini marshmallows ... maybe last 15 min. of bake time. Experiment with others ... this is how recipes are created. Good Luck and (I know you will) ENJOY!!!"

Brownie Mountain Ice Cream Cake

By: Ashley Fehr from thereciperebel.com
Brownie Mountain Ice Cream Cake
Ice Cream Brownie Mountain
This image courtesy of primecp.com

"Rich, fudgy brownies filled with homemade ice cream (or use store bought and keep it simple!) and topped with chocolate ganache, whipped cream, chocolate sauce and sprinkles. Make this perfect cake for a birthday or celebration! Change up the ice cream flavors to suit your tastes!"

Click here for our dessert recipe

Serves12

Preparation Time45 min

Chilling Time30 min

Cooking Time25 min

Cooking Vessel Size9 x 13-inch baking pan

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Brownie Mountain Ice Cream Cake
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asoley 3922608

 

Oct 10, 2016

Holy crap, this looks AMAZING. I would make this in a heartbeat. (And probably eat it all, too.)

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