Prep 1 hr
Cook 40 mins
Difficult to make and it is very rich!
- 1⁄4 cup unsweetened cocoa powder
- 3 tablespoons water
- 1 large egg
- 1 teaspoon vanilla
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup sugar
- 1 1⁄3 cups flour
- 6 cups vanilla ice cream, softened
- whipped cream
- Heath candy bar, 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 degrees F.
- Have 2 cookie sheets and an 8-inch spring form 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 level 1/3-cup batter in center of each round.
- Divide remaining 1/3-cup batter between rounds (about 2 t 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 spring form pan with plastic 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 the 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.
I chose this recipe for the birthday of a very special man to me. As I was doing it, I kept thinking it would never work. It was hard to get the wax off, but I juat kept going at it. The brownies looked over done and crumbled, but I just pieced them together. I changed it a little by making some chocolate icing and icing it and putting fresh cut strawberries on top before I froze it. Bottom line it took a couple of hours, but was well worth it. It was quite a rave. The only thing I would do differently is that I would double the brownie recipe and put a 2/3 cup on each wax page. I think that would make it easier to take the wax off. Overall I kept thinking this is never going to turn out right. It looks ugly, the brownie looks burnt, but after ti froze it came out perfection. Great recipe and great directions.
Wish this had turned out to my liking, but it really didn't. Per her request for an ice cream cake, I made this for my daughter's birthday. The brownie layers were dry and had an "off" flavor. They were also difficult to spread on the waxed paper and use in the spring form pan. A lot of work for a midiocre result.
I am glad you and she both liked it. :) Thanks for the review and the most wonderful comments. Take care. *hugs*