7 Layer Brownie Ice Cream Cake

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 12
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons water
• 1 large egg
• 1 teaspoon vanilla
• 1/2 cup butter or 1/2 cup margarine
• 1 cup sugar
• 1 1/3 cups flour
• 6 cups vanilla ice cream, softened
• whipped cream
• raspberries
• heath candy bar, crushed

Recipe

• 1 trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
• 2 place on a stack of 6 more pieces waxed paper.
• 3 using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
• 4 heat oven to 375 degrees f.
• 5 have 2 cookie sheets and an 8-inch spring form pan ready.
• 6 brownie layers: whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
• 7 in a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
• 8 beat in cocoa mixture (batter may look curdled) with mixer on low speed; gradually add flour until well blended (batter will be very stiff).
• 9 spread the 7 rounds of waxed paper out on countertop.
• 10 drop a level 1/3-cup batter in center of each round.
• 11 divide remaining 1/3-cup batter between rounds (about 2 t each).
• 12 moisten a cookie sheet with water.
• 13 place 2 waxed paper rounds on sheet (the water will stop them from slipping).
• 14 spread batter almost to edges of rounds.
• 15 bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
• 16 (while first batch bakes, spread out batter for next 2 layers.) cool baked layers on cookie sheet on wire rack 3 minutes.
• 17 put layers on waxed paper on a wire rack.
• 18 let cool completely.
• 19 bake and cool remaining layers.
• 20 meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
• 21 peel waxed paper off cooled brownie layers.
• 22 place 1 layer in bottom of pan.
• 23 spread evenly with 1-cup ice cream.
• 24 top with another brownie layer, then another cup ice cream.
• 25 repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
• 26 fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
• 27 to serve: remove sides of pan and peel plastic wrap down from sides.
• 28 lift cake off plastic wrap onto serving plate.