1 pkg. Devils Food chocolate cake mix
3/4 c. ready-to-spread canned chocolate fudge frosting
3/4 c. water
1/4 c. oil

Heat oven to 350 degrees. Grease bottom, sides and rim of two 9-inch pie pans or round cake tins. In large bowl, blend ingredients at low speed until moistened, then beat 2 minutes at highest setting. Spread half of batter in bottom of each pan. Bake for 25 to 30 minutes. Cakes will collapse to form a pie crust. Cool.

FILLING:

5 c. vanilla ice cream, softened
2 c. slightly crushed, sliced strawberries, drained

Blend ice cream and berries and spread evenly in the center of each shell, leaving a 1/2 inch rim. Freeze for at least 2 hours. To serve, garnish with fresh strawberries and chocolate shavings. VARIATIONS: Fill shells with your favorite ice cream.