Brownie Raspberry Ice Cream Cake

Cooking Instructions1 24 oz Box fudge brownie mix, prepared as directed
1/2 cup chopped walnuts, toasted, if desired
2 oz semisweet baking chocolate , chopped
1 1/2 qt. vanilla ice cream, slightly softened
2 1/2 cup individually-quick frozen unsweetened raspberries (from 12oz bag), not thawed

Preheat oven to temp. for brownies. Grease bottom of 2 8" layer cake pans. Line bottom with parchment paper and grease. Have ready a 8" springform pan. Stir in nuts and chocolate to brownie batter. Divide batter between 2 pans(layer cake pans). Bake 30-35 mins. until wooden pick inserted in center comes out clean. Cool in pans on wire rack for about 10 mins.then run a knife around edges of layers and invert on rack. Peel of paper. Cool layers completely.

To assemble:
Select 10-12 whole berries. Keep frozen. Place 1 brownie layer in bottom of springform pan. Top with half of the ice cream; sprinkle with half of the raspberries. Press into even layer with back of spoon. Cover with remaining brownie layer; sprinkle with remaining raspberries, top with remaining ice cream and press into even layer. Push reserved raspberries into ice cream. Cover pan tightly with foil and freeze at least 8 hrs. or up to 2 weeks. 3-4 hrs. before serving: Run a knife between cake and springform pan. Remove pan sides. Leave cake on pan bottom or loosen from bottom and carefully transfer to serving platter. Cut into wedges. . Leave assembled. Place in freezer. About 20 minutes before serving transfer cake to refrigerator to soften lightly

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