7 Layer Brownie Ice Cream Cake

Directions

1. 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 pcs waxed paper. Using the traced circle as a guide, cut through all pcs 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 till blended and smooth. In a large bowl with electric mixer, beat butter and sugar about 3 min till pale and fluffy. 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). Spread the 7 rounds of waxed paper out on countertop. Drop a levely 1/3 c. batter in center of each round.
2. Divide remaining 1/3 c. batter between rounds (about 2 tsp. 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 min or possibly till surface looks dry and set but is slightly springy to the touch. (While first batch bakes, spread out batter for next 2 layers.) Cold baked layers on cookie sheet on wire rack 3 min. Put layers on waxed paper on a wire rack. Let cold completely. Bake and cold remaining layers.
3. Meanwhile,line springform pan with palstic wrap, letting sufficient 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 proportionately with 1 c. ice cream. Top with another brownie layer, then another c. 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 hrs or possibly 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,