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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
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.

Printed from tasteofhome.com Oct 7, 2008

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Hot Berries 'n' Brownie Ice Cream Cake cont.

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. 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.