7 Layer Brownie Ice Cream Cake
Recipe By : Leanda Goss <[EMAIL PROTECTED]>
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 plastic 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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