Seven-layer Brownie Ice Cream Cake

Have ready 1 cookie sheets and an 8-inch pan. Trace an 8-inch circle on
waxed paper, using springform pan as a guide. Place on a stack of 6 more
pieces waxed paper. Using traced circle as a guide, cut through all sheets,
giving you 7 waxed paper rounds.

Heat oven to 375?.

Brownie Layers: Whisk cocoa, water, egg and vanila in a small bowl until
smooth. In a large bowl beat butter and sugar until pale and fluffy, about
3 minutes. Beat in cocoa mixture (batter may look curdled). On low speed,
gradually add flour, beating until well blended (batter will be very
stiff).

Spread waxed paper rounds out on countertop. Drop level 1/3 cup batter in
center of each. Divide remaining batter between rounds. (about 2 tsp each).

Moisten a cookie sheet with water. Place 2 rounds on sheet (water keeps
rounds from slipping). Spread batter almost to edges of rounds.

Bake until surface looks dry and set but is slightly springy to the touch,
about 8 minutes. (While the first batch bakes, spread batter for the next 2
layers on the second cookie sheet).

Cool layers on cookie sheet on wire rack 3 minutes. Transfer on waxed
paper, to wire rack. Let cool completely. Bake and cook remaining layers.

To assemble: Line springform pan with plastic wrap, letting enough wrap
extend above 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 add another cup of ice
cream, ending with a brownie layer on top. Fold plastic wrap over top.
Freeze at least 8 hours, or wrap airtight and freeze up to 1 month.

To serve: Remove pan sides; peel plastic wrap off sides. Lift cake off
plastic wrap onto a serving plate. Garnish with whipped cream and toffee.
Refrigerate about 20 minutes before serving.