This easy flag cake from McCormick is made from reddened brownie layers with vanilla ice cream and a blue-tinted whipped topping. You can cut 12 servings from the loaf.
The “red” in this American Flag ice cream cake is food coloring added to the brownie. If you want more redness, add a layer of sliced strawberries over the top of the ice cream (photo courtesy McCormick).
1. PREHEAT the oven to 350°F. Empty the brownie mix into a large bowl. Add the sour cream, eggs and red food color; mix well.
2. SPOON the batter into a greased, foil-lined 9×5-inch loaf pan. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. Cool in the pan for 10 minutes, remove from the pan and cool completely on a wire rack.
3. MAKE the frosting: Stir the whipped topping, lemon extract, 1 teaspoon Neon Blue and 5 drops Neon Purple food colors with a spatula until evenly tinted. Stir in 3/4 cup of the marshmallows. Set aside.
4. LINE a loaf pan with foil, with the ends of the foil extending over the sides of pan. Cut the brownie loaf horizontally into 2 layers. Place the bottom layer in the loaf pan and gently spread with the ice cream and the optional strawberries.
5. PLACE the top brownie layer over the ice cream and spread the whipped topping mixture over the top. Press the remaining 1/4 cup of marshmallows into the whipped topping. Cover carefully with foil.
6. FREEZE at least 2 hours or until firm. Use foil handles to remove dessert from pan. Place on cutting board; let stand 10 minutes to soften. Cut into slices to serve.
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