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Dessert   -   Brownie Bottom Cake   by Lee Gibson

Description This is one of my family's favourite recipes. Originally, it came from the Super Heroes Super Healthy Cookbook, but we've modified it a bit. Specifically, we usually use a commercial brownie mix instead of the scratch brownie below. You can substitute your favorite brownie recipe, if you like.
  • Brownie:
  • 1 T Vegetable Oil
  • 3/4 C Brown Sugar
  • 1 C Wheat Germ
  • 1/4 C Carob or Cocoa
  • 1/2 t Baking Powder
  • 1/4 C Vegetable Oil
  • 2 Eggs
  • 1 t Vanilla

  • Toppings:
  • 1/2 Gallon Ice Cream or Frozen Yogurt (I like Strawberry!)
  • 3/4 C Heavy Cream
  • 1 T Sugar or Honey
Directions Mix the brownie ingredients together in a bowl. Spread 1 T oil on the bottom and sides of a springform pan. Pour batter in greased pan. Bake at 350 for 20 minutes, and let the brownie cool.

Let the ice cream soften for 30-45 minutes. Spoon the softened ice cream into the springform pan on top of the brownie. Smooth the top with a rubber spatula. Cover with foil, and freeze (overnight works good).

Whip the heavy cream and sugar with an electric mixer. You're looking for it to stand up if you pick the mixer out of the bowl (this is just whipped cream...the good kind!)

Remove the springform part from the springform pan. Slather the whipped cream all over the cake, top and sides. Cover loosely with foil, and freeze that sucker for about another hour. So now you are ready to eat!

I mean decorate. Decorate the cake, or something. Yeah right. Me neither.

I find that it's easiest to cut this with a heated knife. Don't get it too hot, or you'll wreck the temper on your blade and your mom will be mad at you.
Serves 8-10
Time to Make Overnight.

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