Brownie Bottom Caramel “Ice Cream” Cake

Adapted from Cookies & Cups


1 (15-18 oz) box brownie mix + ingredients

1 cup chocolate frosting

1 – 1 ½ quarts caramel frozen yogurt

1 pint heavy whipping cream

¼ cup sugar

1. Line the bottom of a 9 inch spring-form pan with parchment paper, spray sides w/ cooking spray
2. Prepare and bake brownies according to package directions, cool completely
3. Spread chocolate frosting over the top, chill in the fridge for 30 minutes, while the frozen yogurt softens on the counter
4. Spread softened frozen yogurt over the brownie, cover, and freeze until firm (about 3 hours)
5. Make whipped cream topping: add sugar and cold heavy cream to a cold mixer bowl, beat for 2 minutes or until thick, spread on cake before serving


Posted 7/21/14


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