7 Layer Brownie Ice Cream Cake

* Exported from MasterCook Mac *

7 Layer Brownie Ice Cream Cake

Recipe By : Leanda Goss <ldgoss@METRONET.COM>
Serving Size : 12 Preparation Time :0:35
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*BROWNIE LAYERS*
1/4 cup unsweetened cocoa powder
3 tablespoons water
1 large egg
1 teaspoon vanilla
1/2 cup butter or margarine
1 cup sugar
1 1/3 cups flour
6 cups vanilla ice cream -- softened
*GARNISH*
whipped cream
raspberries
heath bars -- crushed

Trace an 8 inch circle on a piece of waxed paper, using a cake pan as a
guide. Place on a stack of 6 more pieces waxed paper. Using the traced
circle as a guide, cut through all pieces of paper, giving you 7 waxed
paper rounds. Heat oven to 375 F. Have 2 cookie sheets and an 8 inch
springform pan ready. Brownie Layers: Whisk cocoa, water, egg and
vanilla in a small bowl until blended and smooth. In a large bowl with
electric mixer, beat butter and sugar about 3 minutes until pale and
fluffy. Beat in cocoa mixture (batter may look curdled) With mixer on
low speed, gradually add flour until well blended (batter will be very
stiff). Spread the 7 rounds of waxed paper out on countertop. Drop a
levely 1/3 cup batter in center of each round. Divide remaining 1/3 cup
batter between rounds (about 2 teaspoons each). Moisten a cookie sheet
with water. Place 2 waxed paper rounds on sheet (the water will stop them
from slipping). Spread batter almost to edges of rounds. Bake 8 minutes
or until surface looks dry and set but is slightly springy to the touch.
(While first batch bakes, spread out batter for next 2 layers.) Cool
baked layers on cookie sheet on wire rack 3 minutes. Put layers on waxed
paper on a wire rack. Let cool completely. Bake and cool remaining
layers. Meanwhile,line springform pan with palstic wrap, letting enough
wrap extend about sides of pan to cover top when filled. Peel waxed paper
off cooled brownie layers. Place 1 layer in bottom of pan. Spread evenly
with 1 cup ice cream. Top with another brownie layer, then another cup
ice
cream. Repeat with 5 more brownie layer and hte ice cream, ending with a
brownie layer on top. Fold plastic wrap over top and freeze at least 8
hours or wrap airtight and freeze up to 1 month. To serve; Remove sides
of pan and peel palstic wrap down from sides. Lift cake off plastic wrap
onto serving plate. 332 calories, 16 f fat Exchanges: 2 starch, 1 fruit,
3 fat




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