Ingredients
1 pkg chocolate cake mix
½ gallon chocolate ice cream, softened
1 qt vanilla ice cream
Preparation
Prepare the cake according to the package’s instructions.
Bake in a 9 x 13-inch baking dish. Allow the cake to cool properly.
Remove the ice cream from a rectangular carton and cut the ice cream in half using a long string. This will ensure that the ice cream is cut straight.
Place the two blocks of ice cream that were cut side by side on waxed paper.
Place the cake over the ice cream and trim the edges.
Place a board over the cake and while holding onto the waxed paper, flip the ice cream cake over, in which the cake will be at the bottom and the ice cream on top.
Remove the waxed paper and smooth out the cake.
Cover with waxed paper and freeze until firm.
To add frosting, mix a quart of vanilla ice cream in your mixer until it is smooth.
Apply frosting to the cake and put the cake back in the freezer until frozen again.
