Fudge Brownie Cake

 Fudge Brownie Pie

Fudge Brownie Pie

This week’s dessert was another request from my cousin. I don’t know where she finds these recipes on Facebook but so far she’s 2 for 2 because this cake was really good.

Cake Ingredients:

  • 3/4 cup flour
  • 1 cup of regular sugar
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/4 tsp salt
  • 4 tablespoons butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/2 cup chopped toasted pecans
  • 2 handfuls of mini marshmallows

Frosting Ingredients:

  • 1/4 cup butter, melted
  • 1/4 cup cocoa powder, sifted
  • 1/4 cup evaporated milk
  • 1 cup powdered sugar, sifted

Instructions:

Preheat the oven to 350 degrees. Grease a 9 inch spring form pan and set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let the pie cool before you serve.

*Notes: If you’re not a fan of marshmallows or pecans, you can do without or substitute either of them and I think this dessert would be just as good. The frosting isn’t thick so don’t take the cake out of the pan until you’re ready to serve it.

Homemade Mocha Ice Cream Cake

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Homemade Mocha Ice Cream Cake

I’m not one of those people who thinks you can only eat ice cream when it’s hot outside so if you want to make this right smack in the middle of winter, you have my unneeded approval. That being said, I came up with this is treat several months ago.

My brother-in-law gave me an ice cream maker a couple of years ago and I hadn’t used it yet so I decided now was the time. We were right in the middle of the hot Dallas Summer and making homemade ice cream for dessert seemed appropriate.

I used a basic chocolate ice cream recipe and added the espresso to give it the coffee flavor. I also added chopped dark chocolate about half way through the freezing process.

Ingredients:

  • 2 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • 3/4 cup white sugar
  • 1/2 cup brewed espresso, chilled
  • 1/4 cup chocolate syrup
  • 1 large dark chocolate candy bar, chopped
  • Chocolate Shell Ice Cream Topping
  • 1 package of Oreo Cookies

Directions:

Mix heavy cream, milk, sugar, espresso (chilled) and chocolate syrup in a bowl until syrup is dissolved.

Pour into ice cream makers and freeze according to manufacturer’s directions.

About half way though the freezing process pour in as much of the chopped dark chocolate as you like.

While ice cream is freezing, place Oreo cookies in a large Ziplock bag. Crush the Oreos until all you have are very small pieces.

When the freezing process is done your ice cream should be the consistency of soft serve. Pour the ice cream into a 9.25 x 5.25 x 2.75 bread foil pan. I suggest foil because it’ll be easier to get the ice cream out of later. If you don’t have a foil pan you can use a regular one, just be sure to line it with foil or plastic wrap to help you remove the ice cream.

Once you’ve poured your ice cream into the pan, spread your Oreo cookie crumbs across the top, pressing slightly as you go to make sure the Oreo crumbs are in the ice cream. This will be the base of the ice cream cake.

Place the pan in the freezer for at least 2 hours, over night if you can. This will firm up the ice cream so it’ll hold its shape when you get ready to serve it.

After the ice cream has had a chance to firm up, take it out of the freezer and out of the pan. If you used a foil pan, you can squeeze gently around the edges to help remove the ice cream block. Be sure to place it on the dish with the Oreo crumbs on the bottom. Place the ice cream on your serving dish and drizzle it with the chocolate shell topping.

*Notes: Presentation is important to me (in case they end up tasting terrible I can at least say it looked good) so I took it a little further and shaved dark chocolate to sprinkle around and on top of the ice cream cake after I added the shell topping. I know the directions make it seem complicated but this is actually a very easy dessert. Be sure to let it thaw for about 10 – 15 minutes before serving, otherwise you’ll be trying to saw through mocha flavored concrete.

This easy dessert takes about 10 minutes to prepare but don’t forget to account for your ice cream maker’s freeze time and the freezer time it needs to get firm.