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1
Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
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2
Place on a stack of 6 more pieces waxed paper.
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3
Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
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4
Heat oven to 375 degrees F.
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5
Have 2 cookie sheets and an 8-inch spring form pan ready.
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6
Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
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7
In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
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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).
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9
Spread the 7 rounds of waxed paper out on countertop.
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10
Drop a level 1/3-cup batter in center of each round.
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11
Divide remaining 1/3-cup batter between rounds (about 2 t each).
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12
Moisten a cookie sheet with water.
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13
Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
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14
Spread batter almost to edges of rounds.
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15
Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
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16
(While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes.
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17
Put layers on waxed paper on a wire rack.
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18
Let cool completely.
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19
Bake and cool remaining layers.
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20
Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
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21
Peel waxed paper off cooled brownie layers.
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22
Place 1 layer in bottom of pan.
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23
Spread evenly with 1-cup ice cream.
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24
Top with another brownie layer, then another cup ice cream.
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25
Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
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26
Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
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27
To serve: Remove sides of pan and peel plastic wrap down from sides.
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28
Lift cake off plastic wrap onto serving plate.
