Torte cake: 21 1/2 oz Deluxe fudge brownie mix

1/2 c Hot tap water

1/2 c Oil

1 Egg

Filling: 1 qt Vanilla ice cream

Slightly-softened 1 c Strawberries, chopped

Topping: 1 c Powdered sugar

1/3 c Semi-sweet chocolate chips

2/3 c Evaporated milk

1/4 c Margarine

1/2 ts Vanilla

Strawberries 1. Heat oven to 350*. Line two 9 inch round cake pans

with foil. Prepare brownie mix according to package directions. pour into prepared pans. Bake at 350* for 20-30 minutes. DO NOT OVERBAKE,2. Cool; remove brownie

layers with the foil from pans. Freeze 1-2 hours for easier handling. 3. Line one 9 inch round cake pan with foil. In large

bowl, combine ice cream and chopped strawberries; spread into prepared pan. Freeze until firm. 4. Meanwhile, in small saucepan combine powdered sugar,

chocolate chips, milk and margarine. Bring to a boil; reduce heat. Cook 8 minutes, stirring constantly. Remove fromheat; stir in vanilla. Cool. 5. To assemble torte, remove foil from brownie and ice

ceam layers. Place on brownie layer on serving plate, top with ice cream layer and remaining brownie layer. Garnish with whipped cream and strawberries. Cut into wedges; serve with chocolate topping. Makes 10 servngs. TIP: For ease in cutting, assembled dessert may need to stand at room temperature approximately 10 minutes. NUTRITIONAL INFORMATION Serving size: 1/10 of recipe Calories 640, protein 7 g, carb. 81 g, fat 32 g, chol. 60 mg, sodium 360 mg, potassium 360 mg. Source Pillsbury #76, Party Fun -----