TO MAKE THIS CAKE, YOU WILL NEED:
1 recipe Basic Brownie Batter*
3 pints vanilla ice cream, softened
11⁄3 cups Heath Toffee Bits
1 teaspoon ground cinnamon
1 cup (2 ounces) Cinnamon Toast
Crunch cereal
1 tablespoon unsalted butter
½ cup heavy cream
½ cup chocolate syrup
1 maraschino cherry
FOR THE BROWNIE LAYER:
Adjust oven rack to middle position and
heat oven to 350 degrees. Grease 8-inch
round cake pan, line with parchment
paper, grease parchment, and flour pan.
Transfer brownie batter to prepared pan
and smooth top with rubber spatula.
Bake until toothpick inserted halfway be-
tween edge and center of brownie comes
out clean, 22 to 27 minutes, rotating pan
halfway through baking. Let brownie cool
in pan on wire rack for 1 hour. Use paring
knife to loosen brownie from sides of
pan, then invert onto wire rack; discard
parchment. Reinvert brownie and let cool
completely on wire rack, about 1½ hours.TO ASSEMBLE:
Grease 9-inch springform pan, line
bottom with parchment, and grease
parchment. Place brownie in center
of prepared pan. Stir ice cream, toffee
bits, and cinnamon in large bowl until
combined. Pour ice cream mixture into
pan and smooth top with offset spatula.
Cover with plastic wrap and freeze until
very firm, at least 4 hours.
Process cereal in food processor until
finely ground, about 15 seconds. Melt
butter in 10-inch skillet over medium
heat and cook, swirling skillet andstirring constantly with rubber spatula,
until butter is golden brown and has nut-
ty aroma, 2 to 3 minutes. Add cereal and
cook, stirring often, until light golden,
about 1 minute. Transfer cereal to plate
and let cool completely. Using stand
mixer fitted with whisk attachment, whip
cream on medium-low speed until foamy,
about 1 minute. Increase speed to high
and whip until stiff peaks form, about
1 minute.
Remove side and bottom of pan. Trans-
fer cake to platter or pedestal, discarding
parchment. Smooth sides of cake with
offset spatula. Press cereal onto sides
of cake. Pour chocolate syrup in center
of cake and spread evenly over top with
offset spatula, leaving ½-inch border. Fill
pastry bag fitted with closed star tip with
whipped cream. Pipe swirl around edge
of cake to fill in border. Place cherry in
center of cake. Serve.‘‘Fried’’ Ice Cream Cake
Inspired by a beloved midcentury dessert, this cake combines chocolate, cinnamon, and fun. by Sarah Ewald
GREAT
AMERICAN
CAKE*Our recipe for Basic Brownie Batter is
available for free for four months at
CooksCountry.com/browniebatter.