The Farmhouse Kitchen: Sweet July Memories
July 2024
Serves at least 12
Ingredients
- 1 cup all-purpose flour
- 1/4 cups cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 egg
- 1/3 cup vegetable oil
- 1/3 cup milk
Directions
Sift the flour, cocoa powder, baking powder, and salt together in a medium bowl. Add sugar and stir. Mix egg, milk and oil together, and add to dry ingredients. Mix with a spoon until all combined. Bake in a 9 by 13 glass pyrex dish in the oven at 325 degrees for about 20 minutes, or until done. Remove and cool. Stick in freezer for about 30 minutes until ready to assemble cake.
Alternately you can use a store-bought brownie mix to make the base of this cake, but be prepared to use muscle to cut it if you do. The taste is wonderful, but frozen brownie is hard to cut. If you have a caky brownie recipe, try it. Or use a cake mix.
To assemble:
Use your favorite pink ice cream (peppermint, strawberry, or cherry cordial) and plop softened ice cream onto cake. Spread evenly over cake. Freeze for 3 or 4 hours. Remove and top with whipped cream, or Cool-Whip. Garnish with something appropriate, like crushed peppermint, fresh strawberries, or chopped up maraschino cherries.
