Brownie Ice Cream Cake - cooking recipe

Ingredients

19 7/8 ounces brownie mix
1 egg
1/3 cup water
1/3 cup vegetable oil
8 cups vanilla ice cream, slightly softened
1 cup hot fudge topping, warmed if desired
2 tablespoons candy sprinkles
16 red maraschino cherries, drained

Preparation

Preheat oven to 350 degrees Fahrenheit.
Line two 9 inch round cake pans with foil; grease bottoms only with shortening or cooking spray.
Make brownie batter as directed on box.
Divide batter evenly between pans.
Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
Cool completely in pans, about 1 hour.
Spread slightly softened ice cream evenly on brownies in pans.
Freeze at least 2 hours or until ice cream is firm.
Remove desserts from pans and remove foil.
Place on serving plates.
Cut each dessert into 8 wedges.
Drizzle each wedge with hot fudge topping.
Decorate with candy sprinkles and maraschino cherries.
Store covered in freezer.