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. Mean while,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 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 palstic wrap down from sides. Lift cake off plastic wrap onto serving plate.