Brownie Ice Cream Cake

• 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

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

brownie mix, egg, water, vegetable oil, vanilla ice cream, topping, sprinkles, maraschino cherries

Taken from www.food.com/recipe/brownie-ice-cream-cake-487751 (may not work)