Banana Split brownie cake

Ingredients:
Brownie:

1/2 cup - butter or margarine, softened

3 oz - unsweetened chocolate

1 cup - all-purpose flour

3/4 teaspoon - baking powder

1/2 teaspoon - salt

3 - eggs

1 1/2 cups - Domino® Granulated Sugar

1 1/2 teaspoons - vanilla


Topping:

1 cup - strawberry spreadable fruit preserves

1 quart - banana split ice cream (4 cups), slightly softened

2 - bananas, sliced

2 cups - hot fudge topping, warmed

1 cup - pineapple spreadable fruit preserves

Whipped cream, if desired

Chopped pecans, if desired

Maraschino cherries with stems, if desired

quick tip:
This is a perfect dessert when you're serving a crowd or planning a birthday party, but make a day ahead so it has plenty of time to freeze.

Instructions »
Preheat oven to 350°F. Generously grease 13x9-inch baking pan.

Melt butter and chocolate in medium saucepan over low heat; cool. Combine flour, baking powder and salt in small bowl; set aside. Beat eggs in large bowl until light and fluffy. Gradually add sugar, 2 tablespoons at a time, beating until mixture is thick. Add vanilla. Gradually add melted chocolate mixture to egg mixture. Stir in flour mixture just until blended. Spread evenly into prepared pan.

Bake 15-20 minutes or until edges slightly pull away from the sides of the pan. Cool completely.

Drizzle strawberry preserves over top of cooled brownie. Top with vanilla ice cream, spreading until smooth. Arrange bananas over ice cream. Drizzle with half the hot fudge topping. Cover; freeze until firm, 6 hours or overnight. Spread with strawberry ice cream. Drizzle with pineapple preserves. Cover; freeze until firm, 6 hours or overnight.

To serve, drizzle with remaining half of hot fudge topping. Garnish each serving with whipped cream, chopped pecans and a maraschino cherry, if desired.

Makes 20 servings.