Gail S Super Delicious Ice Cream Cake Recipe

Ingredients

1 box Chocolate Cake Mix

1 1/2-Gal. Container Vanilla Ice Cream (softened)

1 pt. Orange Sherbet (softened)

1 pt. Raspberry Sherbet (softened)

Butter & lightly flour an Angel Food Cake Pan.

Prepare the cake as per box directions a day ahead to give the cake time to harden a little.

Remove the pan insert and slice the cake across the middle with a length of thread.

Remove the cake top and replace the bottom in the insert back in the pan.

Spead a layer of softened vanilla ice cream on bottom half of cake - you want it to be soft enough to dribble down the sides.

Add 2 scoops of each sherbet over the vanilla ice cream layer & replace the cake top layer.

Spread more softened vanilla ice cream on top then layer with scoops of sherbet.

Place cake in the freezer for at least 4 to 6 hours.

Before serving, remove the cake in the insert and slice.

(You can experiment with different cake recipes and flavors of ice cream.)