1 1/2 c All-Purpose Flour
1 t Baking Powder
1/2 t Salt
1 c Margarine
1 c Fry’s Cocoa
2 c Sugar
4 Eggs
1 1/2 t Vanilla
1 c Nuts, chopped
4 c Strawberry Ice Cream, soft
FRY’s Chocolate Sauce Stir together flour, baking powder, and salt in a small bowl. Melt margarine in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs, and vanilla. Blend in dry ingredients and nuts, if desired. Pour batter into foil-lined and lightly greased 15x10x3/4-inch(2L) jelly roll pan. Bake in 350F(180C) oven 15 to 17 minutes or until done. Cool. Invert pan; peel off foil. Cut brownie crosswise into 3 equal pieces. Place one piece of brownie on plate; spread with half the ice cream. Layer the second piece of brownie and remaining ice cream. Top with remaining piece of brownie. Wrap and freeze until firm. Remove from freezer 10 minutes before serving. Slice and serve with FRY’s Chocolate Sauce. Store leftovers in freezer. Makes 10 to 12 servings.