Brownie Sundae Cake
1 (19 to 20 ounce) package fudge brownie mix
prepared according to directions for cake-like brownies
1 cup M&M’s baking bits
1/2 cup chopped nuts, optional
1 quart vanilla ice cream softened
1/4 cup caramel or butterscotch ice cream
topping (Mrs. Richards is good )
Line 2 (9-inch) round cake pans with aluminum foil, extending slightly over edges of pans. Lightly spray bottoms with vegetable cooking spray; set aside.
Heat oven as brownie mix package states. Divide brownie batter evenly between pans; sprinkle nuts, if using, over each pan. Bake 23 to 25 minutes or until edges begin to pull away from sides of pan. cool completely. remove layers by lifting foil from pans.
To assemble cake, place one brownie layer, topping side down in 9 inch springform pan. Carefully spread ice cream over brownie layer; drizzle with ice cream topping. place second brownie layer on top of ice cream layer, topping side up; press down lightly. Wrap in plastic wrap and freeze until firm. remove from freezer about 15 minutes before serving. Remove side of pan; cut into wedges.