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Hot Berries 'n' Brownie Ice Cream Cake

1 package fudge brownie mix (13-inch x 9-inch pan size)
1/4 cup water
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 eggs
1 carton (1-3/4 quarts) reduced-fat no-sugar-added vanilla ice cream, softened
BERRY SAUCE:
2 tablespoons butter
1/3 cup sugar
1/4 cup honey
2 tablespoons lime juice
1 tablespoon balsamic vinegar
1 teaspoon ground cinnamon

Printed from tasteofhome.com Oct 7, 2008

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Hot Berries 'n' Brownie Ice Cream Cake cont.

1/4 to 1/2 teaspoon cayenne pepper
1 quart fresh strawberries, hulled and sliced
2 cups fresh blueberries
2 cups fresh raspberries

Prepare brownie mix using water, applesauce, oil and eggs. Bake
according to package directions; cool completely on a wire rack.
Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x
9-in. dish coated with cooking spray. Spread evenly with ice cream.
Press remaining brownie pieces into ice cream. Cover and freeze for 1
hour or until firm. Remove from the freezer 5 minutes before
serving. For sauce, in a large skillet, melt butter over medium heat.

Printed from tasteofhome.com Oct 7, 2008

Hot Berries 'n' Brownie Ice Cream Cake

Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne.
Add berries; cook for 3-5 minutes or until heated through, stirring
occasionally. Cut cake into squares; top with hot berry sauce.

Yield: 24 servings.