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June 21, 2017


This ice cream cake is a surefire crowd pleaser that requires very little effort. Strawberry cake mix becomes the brownie crust for this cool, refreshing summer dessert. Filled with chocolate chip ice cream and topped with a layer of chocolate fudge, it is so good!!

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It's summertime and I am in a strawberry state of mind. This is the second recipe in a row that features the fruit, and if you haven't seen the Drunken Strawberry Coconut Trifle from my previous post, you've got to check it out!

So, why make cake mix brownies when there are plenty of brownie mixes available? Sometimes, I run out of the brownie mix and cake mix is all I have in the pantry. (And I'm too lazy to run to the store or make brownies from scratch.) Adjusting the preparation slightly is a great method to turn cake mixes into mouth-watering brownies.

Making this cake could not be easier. It starts with strawberry cake mix. Add salt, water, oil, and eggs. Mixing is done entirely by hand. Once baked and cooled, the brownie is pressed into a plastic wrap lined mold to form a crust, then freeze for 1 hour to set. Now, doesn't that sound easy so far?

To finish, fill the crust with softened ice cream. Wrap tightly and freeze. Just before serving, remove the cake from the mold, and spread a layer chocolate fudge Magic Shell on top. 

Now, I used chocolate chip ice cream for this post, but use whatever flavor that speaks to you. Chocolate of any kind, coconut, Almond Joy, neapolitan are great options. What about mint chocolate chip?

This ice cream cake is a perfect summer dessert to have at your disposal. It can be made days ahead. Serve it at your next backyard barbecue, pool party, sleepover, or birthday party. It's going to be a hit! 

If strawberry is not your thing, use a different flavor cake mix. I am just sharing the concept. Play around with the flavor by mixing  and matching different cake mixes and ice cream. Most of all, have fun!!



1 (16.5 oz.) strawberry cake mix
1/4 tsp. salt
1/2 cup vegetable oil
1/4 cup water
1 egg
1.5 quart chocolate chip ice cream or flavor of choice, softened
1 (7.5 oz) Magic Shell Chocolate Fudge


Preheat oven to 350 degrees F. Grease a 9" x 9" baking pan with cooking spray.

Add cake mix, salt, water, vegetable oil, and egg into a large mixing bowl. Whisk by hand until ingredients are well blended, about 50 strokes. Batter will be dense and thick. Do not over mix.

Scoop batter into the prepared baking pan. Spread even. Place in the oven. Bake for 23-28 minutes. Done when a toothpick inserted into brownie comes out clean.  Allow to cool.

Cut out (and eat) any hard, crusty edges. Line a 1.5 quart mold with plastic wrap, allowing a few inches of excess wrap to drape over outside of the mold (I used two 6-inch cake pans). Break up pieces of brownies and press onto the bottom and sides of the mold to form a thin crust. Freeze for 1 hour to set.

Add softened ice cream, pressing to fill the crust. Cover with plastic wrap, followed by a layer of foil. Freeze for at least 2 hours.

To unmold, allow the cake to sit at room temperature for a two minutes. Run a knife around the edge to loosen cake. Lift out by pulling on the plastic wrap, or turn cake upside-down, tapping the mold to loosen the cake.  Remove plastic wrap.

Place cake on a serving plate. Shake the Magic Shell bottle. Spread a generous amount on over of cake, working quickly before it solidifies.

Makes 8 servings.


June 12, 2017


Drunken Strawberry Coconut Trifle is an adults only dessert made with coconut rum soaked cookies, strawberry whipped cream, coconut rum whipped cream, whipped coconut cream, and fresh strawberries. This trifle tastes cool, light, and refreshing making it a perfect summer treat.

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Okay guys, it's time to serve you up something decadent. What I love about this trifle is that it's indulgent yet doesn't taste heavy, rich, or super sweet. The coconut rum soaked vanilla wafer cookies provide that oomph! factor; the whipped cream layers are light, smooth, and silky; the strawberries bring in freshness; the whipped coconut cream provides an extra layer of creamy coconut goodness.

May 30, 2017


This dip is everything you love about tuna salad sandwiches (minus the bread) in a form of a dip. Served with crispy potato chips, it's a pairing made in heaven! 

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Okay. I'm just going to say it. Here it goes...

...I, Thao the food blogger, like canned tuna. There, I said it! Did I just feel my credibility as a food blogger take a dive? Please say no!

I know there are a lot of canned tuna haters out there. In the past, I refrained from making this post because, after all, who's going to want to read a blog recipe about canned tuna filling? Shouldn't I be talking about the virtues of using good quality fresh tuna? Well, maybe another day, but not today. Today is about simplicity and unpretentiousness, and this fish in a metallic container is both.

May 16, 2017



Ground pork in an aromatic lemongrass sauce, served over rice noodles is super easy to make. This dinner can easily be on the table in 30 minutes and is equally good hot or room temperature. Winner all around!

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Hi y'all! Thank you for joining me. I am so glad to be back and excited to share my first recipe!! So let's get started!

My family's favorite Vietnamese restaurant has the most fabulous chicken wings. It is the sauce that makes these wings irresistible and is the inspiration for today's recipe. The key ingredients—lemongrass, oyster sauce, and soy sauce are the foundation that brings this noodle dish to life. My recreation does not disappoint!

May 08, 2017



Hi there! It's Thao. How have you been???!
I am back, this time to announce that In Good Flavor will be returning! I am so excited to start sharing recipes and engaging with you all again!! As much as I have enjoyed the break, I have missed you all and I have missed blogging.

April 03, 2016



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Hi internet friends and dear readers! I have no recipes to share with you today. Today, all I have for you is an announcement. After much consideration, I have decided to take an indefinite break from blogging. As much as I have enjoyed creating and sharing recipes with all of you here, it is an endeavor that takes up a lot of my free time, time that I should be devoting to other things. For those of you who are bloggers, you know that there is a lot of work involved apart from what you see on the screen. For me, the non-cooking behind scene component takes a lot more time than the actual cooking process, the part that I enjoy most.