1 1/2 c  All-Purpose Flour
1 ts Baking Powder
1/2 ts Salt
1 c  Margarine
1 c  Frys Cocoa
2 c  Sugar
4    Eggs
1 1/2 ts Vanilla
1 c  Nuts, chopped
4 c  Strawberry Ice Cream, soft
FRYs 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 FRYs Chocolate Sauce. Store leftovers
in freezer. Makes 10 to 12 servings.