C T's Ice Cream Cake -- Much Like D Q

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs Cook Time: 45 mins

Ingredients

• 1 (18 ounce) package cake mix, chocolate
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1/2 gallon ice cream, your favorite flavor
• 2 (10 ounce) containers frosting, prepared (or equivalent of your own)
• cake decorations, jimmies, sprinkles, etc.

Recipe

• 1 prepare the cake mix according to package directions.
• 2 bake in 8" round pan(s).
• 3 cool, remove from pan, wrap tightly and freeze overnight or longer.
• 4 (alternatively, you can cook the cake in a springform pan, which will make the rest of the assembly go much easier. i destroy springform pans so i use this method.).
• 5 when ready to assemble, let ice cream soften for 20 minutes at room temp, or heat in microwave for 30 seconds.
• 6 unwrap one cake round and place on a cardboard round.
• 7 using heavy duty foil, wrap the outside only and tuck under, forming a cylinder form around the cake. (or just use the sides of the springform pan.).
• 8 scoop the ice cream into the form and smooth with the back of a spoon, so that there are no air pockets, and the ice cream forms a firm layer on top of the cake.
• 9 use as much ice cream as you like -- i use enough to form a layer the same depth as the cake, about half of a half-gallon.
• 10 return the cake to the freezer for 30-45 minutes, until firm.
• 11 while freezing, prepare frosting.
• 12 a shortening and powdered sugar frosting works well for this because it is quite firm, but a canned frosting is good in a pinch.
• 13 add a few drops of flavoring to canned frosting and mix well for an extra touch.
• 14 remove cake from the freezer and remove the foil wrap. (if using a springform pan, remove the whole thing from the pan at this point.)
• 15 frost the cake and decorate as desired.
• 16 place the cake back in the freezer for one hour, then cover or lightly wrap, and keep frozen.
• 17 to serve, let cake rest at room temperature for 1/2 hour to make cutting easier. each cake serves 8.