7 layer brownie ice cream cake

 
                       7 Layer Brownie Ice Cream Cake
 
 Recipe By     : Leanda Goss 
 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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