---------- Recipe via Meal-Master (tm) v8.05
  
       Title: 7 Layer Brownie Ice Cream Cake
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
            Brownie layers:
     1/4 c  Unsweetened cocoa powder
       3 tb Water
       1 lg Egg
       1 ts Vanilla
     1/2 c  Butter or margarine
       1 c  Sugar
   1 1/3 c  Flour
       6 c  Vanilla ice cream; softened
            Garnish:
            Whipped cream
            Raspberries
            Heath bars; crushed
  
   Preparation Time: 0:35
   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.
  
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