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Print This Delicious and Healthy Turtle Brownie Ice Cream Cake Recipe

Turtle Brownie Ice Cream Cake Recipe

Turtle Brownie Birthday Cake, inside section of ice cream cake

Dairy Queen and 31 Flavors isn't the only place to get a great tasting Turtle Ice Cream Cake.
With a little creativity you can make your own fabulous party favorite.

1 box Turtle brownie mix
1/2 gallon Ice cream of your choice
1 jar Hot fudge topping, divided
1 cup chopped nuts of your choice
(pecans, peanuts, or walnuts)
Oven Temp ~
Baking Time ~
Pan Type ~ 10 inch springform pan
Spray a 10-inch springform pan with cooking spray.

Mix turtle brownie mix according to directions on box. Pour into prepared pan and bake at recommended temperature on box. Remove from oven 5 to 10 minutes before the recommended time on the box, so that the brownie is still gooey. Let turtle brownie cake cool completely.

Remove ice cream from freezer and let it soften about 5 minutes. While ice cream is softening, spread 1/2 of the hot fudge topping on top of turtle brownie and sprinkle with half of the nuts, reserving 1/2 for the top of Turtle brownie ice cream cake. Scoop all of the ice cream on top of the hot fudge and nuts, spreading evenly with a knife or spatula. Freeze turtle brownie cake until ready to eat.
Remove from freezer and remove the sides from the pan, using the bottom of flat pan as a serving plate.
The remaining hot fudge can then be heated in the microwave and poured over the top of each separate ice cream cake serving. Add more nuts on top as desired.



12 Servings
Nutrition facts:
Serving Size 132 g
Calories 380
Calories from Fat 139
Total Fat 15.4g 24%
Saturated Fat 6.2g 31%
Cholesterol 32mg 11%
Sodium 178mg 7%
Total Carbohydrates 55.6g 19%
Dietary Fiber 2.6g 10%
Sugars 41.2g
Protein 6.4g
Vitamin A 6% • Vitamin C 1% • Calcium 10% • Iron 9%



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stars based on User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

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Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!