Line an 8 inch square baking dish with foil and grease the foil; set aside. In a large bowl, combine the sugar, butter, yogurt, egg, orange peel and vanilla until blended. Combine flour and cocoa; stir into sugar mixture. Add chocolate chips. Spread into prepared dish. Bake at 325 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack.
Spread the ice cream over cake. Cover and freeze for 3 hours or until firm. Remove from the freezer 10 minutes before serving. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Using foil, lift dessert out of dish; gently peel off foil. Cut into squares. Garnish with berries and drizzle with chocolate.
By Robin from Washington, IA
This recipe was copied from the August/September issue of Taste of Home magazine.
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