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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 pcs waxed paper.
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3
Using the traced circle as a guide, cut through all pcs of paper, giving you 7 waxed paper rounds.
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4
Heat oven to 375 F. Have 2 cookie sheets and an 8 inch springform pan ready.
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5
Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl till blended and smooth.
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6
In a large bowl with electric mixer, beat butter and sugar about 3 min till pale and fluffy.
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7
Beat in cocoa mix (batter may look curdled) With mixer on low speed, gradually add in flour till well blended (batter will be very stiff).
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8
Spread the 7 rounds of waxed paper out on countertop.
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9
Drop a levely 1/3 c. batter in center of each round.
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10
Divide remaining 1/3 c. batter between rounds (about 2 tsp.
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11
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 min or possibly till 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.)
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17
Cold baked layers on cookie sheet on wire rack 3 min.
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18
Put layers on waxed paper on a wire rack.
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19
Let cold completely.
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20
Bake and cold remaining layers.
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21
Meanwhile,line springform pan with palstic wrap, letting sufficient wrap extend about sides of pan to cover top when filled.
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22
Peel waxed paper off cooled brownie layers.
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23
Place 1 layer in bottom of pan.
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24
Spread proportionately with 1 c. ice cream.
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25
Top with another brownie layer, then another c. ice cream.
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26
Repeat with 5 more brownie layer and hte ice cream, ending with a brownie layer on top.
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27
Fold plastic wrap over top and freeze at least 8 hrs or possibly wrap airtight and freeze up to 1 month.
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28
To serve; Remove sides of pan and peel palstic wrap down from sides.
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29
Lift cake off plastic wrap onto serving plate.
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30
332 calories,
