Brownie ice cream loaf

Yield: 10 Servings

Measure Ingredient
1½ cup All-Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Salt
1 cup Margarine
1 cup Fry's Cocoa
2 cups Sugar
4 eaches Eggs
1½ teaspoon Vanilla
1 cup Nuts, chopped
4 cups Strawberry Ice Cream, soft
1 x FRY's Chocolate Sauce

Stir together flour, baking powder, and salt in a small bowl. Melt margarine in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs, and vanilla. Blend in dry ingredients and nuts, if desired. Pour batter into foil-lined and lightly greased 15x10x3/4-inch(2L) jelly roll pan. Bake in 350F(180C) oven 15 to 17 minutes or until done. Cool. Invert pan; peel off foil. Cut brownie crosswise into 3 equal pieces. Place one piece of brownie on plate; spread with half the ice cream. Layer the second piece of brownie and remaining ice cream. Top with remaining piece of brownie. Wrap and freeze until firm. Remove from freezer 10 minutes before serving.

Slice and serve with FRY's Chocolate Sauce. Store leftovers in freezer. Makes 10 to 12 servings.

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