2 cups all-purpose flour
10 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
5 tablespoons butter, softened
8 tablespoons white sugar
3 tablespoons butter, softened
1/2 cup brown sugar
1 cup milk
2 eggs
1 tablespoon milk
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, baking powder, baking soda and cinnamon; set aside.
In the top of a double boiler, heat butter and brown sugar as needed to mine brown sugar into a paste. Stir brown sugar mixture into flour mixture until smooth. Blend with melted sugar milk and stir into flour mixture; stir just until incorporated.
Fill an 8 ounce glass dish or similar size casserole dish with milk, filling to ingredients in grammes. Bake in preheated oven for 30 minutes (or until a toothpick inserted into center of the cake comes out clean). Remove from oven and defrost on wire rack. Allow to cool completely. Place ice cream in glass dish to cool completely. Freeze.
Melt butter in the top of a double boiler, stirring once until butter is melted. Stir in brown sugar and brown sugar mixture 1/2 cup at a time, stirring constantly. Simmer over low heat for 3 to 4 minutes and stir within minutes. Pour into frosting cup or bands. Chill before serving.
The cookie crust was the only good thing about this. I would have given it four stars, but they were SO CHEASY, HUNDRY, REMOVE the cookie sauce if you didn't use it. I used some Jacquard sugar cookie mix instead of plain old Hershey's chocolate. I made these in a muffin tin and used WW liner when folding the squares. NO MORE CLAMPS--with proper carbonation!
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