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Tri-city brownie ice cream cake.

Tri-City Brownie Ice Cream Cake

K. T. Fingerson, Richland, Washington

1 1/2 cups vanilla ice cream

Brownie (recipe follows) 1 cup purchased fudge sauce 1/3 cup pecan halves

Let ice cream stand in refrigerator until easy to scoop, about 10 minutes; spread smoothly over brownie. Cover and freeze until firm, about 2 hours. Spread fudge sauce over ice cream; arrange pecans on fudge. Wrap airtight and freeze until firm, 2 hours or up to 1 week. Let stand at room temperature for 15 minutes. Remove pan rim. Cut into wedges. Serves 10.

Per serving: 400 cal. (45 percent from fat); 5.5 g protein, 20 g fat (9.7 g sat.); 55 g carbo.; 140 mg sodium; 71 mg chol.

Brownie. In a 2- to 3-quart pan over medium-low heat, stir 1/4 cup (1/8 lb.) butter or margarine and 2 ounces unsweetened chocolate until melted. Off the heat, add 1 cup sugar, 2 large eggs, 1 teaspoon vanilla, 1/2 cup all-purpose flour. and 1/2 cup chopped pecans (optional); stir to mix well.

Scrape batter into a buttered, floured 8-inch-diameter cake pan with removable rim. Bake in a 350[degrees] oven until brownie just begins to pull from pan side, about 22 minutes; let cool. Remove rim, slide a spatula beneath brownie to separate from pan bottom but leave on pan. Set brownie back in rim.
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Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Fingerson, K.T.
Publication:Sunset
Article Type:Column
Date:Aug 1, 1993
Words:231
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