7-layer Brownie Ice Cream Cake

Description
Contributed by World Recipes Y-Group
 * Yield: 12 servings

Brownie layers

 * ¼ cup unsweetened cocoa powder
 * 3 tbsp water
 * 1 large egg
 * 1 tsp vanilla
 * ½ cup butter or margarine
 * 1 cup sugar
 * 1⅓ cups flour
 * 6 cups vanilla ice cream, softened

Garnish

 * whipped cream
 * raspberries
 * Heath bars, crushed

Directions

 * 1) Trace an 8 inch circle on a piece of waxed paper, using a cake pan as a guide.
 * 2) Place on a stack of 6 more pieces of waxed paper.
 * 3) Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
 * 4) Heat oven to 375°F.
 * 5) Have 2 cookie sheets and an 8 inch spring-form pan ready.
 * 6) Brownie layers: whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
 * 7) In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
 * 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).
 * 9) Spread the 7 rounds of waxed paper out on counter top.
 * 10) Drop a level ⅓ cup batter in center of each round.
 * 11) Divide remaining ⅓ cup batter between rounds (about 2 teaspoons each).
 * 12) Moisten a cookie sheet with water.
 * 13) Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
 * 14) Spread batter almost to edges of rounds.
 * 15) 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).
 * 16) Cool baked layers on cookie sheet on wire rack 3 minutes.
 * 17) Put layers on waxed paper on a wire rack.
 * 18) Let cool completely.
 * 19) Bake and cool remaining layers.
 * 20) Meanwhile, line spring-form pan with plastic wrap, letting enough wrap extend over sides of pan to cover top when filled.
 * 21) Peel waxed paper off cooled brownie layers.
 * 22) Place 1 layer in bottom of pan.
 * 23) Spread evenly with 1 cup ice cream.
 * 24) Top with another brownie layer, then another cup ice cream.
 * 25) Repeat with 5 more brownie layers and the ice cream, ending with a brownie layer on top.
 * 26) Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
 * 27) To serve; remove sides of pan and peel plastic wrap down from sides.
 * 28) Lift cake off plastic wrap onto serving plate.
 * 29) Enjoy.