7 Layer Brownie Ice Cream Cake

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