Ingredients:
1/2 Gal. Cookies & Cream ice cream, softened
1 18.25 Oz. chocolate cake mix, without pudding.
3 Lg. eggs
1 1/3 cups water
1/2 Cup vegetable oil
1 8 Oz. container thawed whipped topping
Spread ice cream evenly in two 9” round cake pans lined with plastic wrap. Place in freezer for at least 1 hour. Remove from pans and return to freezer. Combine cake mix and next 3 ingredients in large mixing bowl. Beat at low speed of electric mixer until moistened. Beat at med. speed for 2 minutes. Pour mixture into 3 greased and floured 9” round cake pans. Bake at 350’F. for 20 to 30 min.: Remove from pans and let cool completely.
To assemble cake remove ice cream from freezer and remove plastic wrap. Place 1 cake layer on cake platter: top with ice cream layer. Repeat with second cake layer, ice cream, and
3rd cake layer. Frost with whipped topping. Store cake in freezer. Yield one 9” cake.
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