Chocolate-Berry Ice Cream Cake | Everyday Food with Sarah Carey

It's Friday. The weekend is here. Isn't that reason enough to celebrate? It is for me! That's why I'm going to make a spectacular ice cream cake that's actually so simple to put together. It requires very little active time -- bake a super-quick cake, then the freezer does most of the making for you. Believe me when I say your family will thank you for it!
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Recipe Ingredients:
Nonstick cooking spray
1/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 large egg yolk
1/4 cup buttermilk
1 tablespoon vegetable oil
1/2 teaspoon pure vanilla extract
1 cup fresh or thawed frozen blackberries (5 ounces)
1 pint vanilla ice cream, softened
1 pint raspberry sorbet, softened
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Nutrition Info:
Per serv: 243 cal; 7 g fat; 3 g protein; 45 g carb; 3 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate-Berry Ice Cream Cake | Everyday Food with Sarah Carey