1 egg
1/2 c. shortening
1/4 c. butter, softened
1 tsp. vanilla
1 pkg. chocolate or yellow cake mix
1/2 gal. brick ice cream

Heat oven to 375 degrees. Beat egg, shortening, butter, vanilla and half of dry cake mix until smooth. Stir in remaining cake mix. Divide dough into 4 equal parts. Roll each part into triangle, 10 x 6 inches on lightly floured cloth covered board. Cut into rectangles 3 x 2 1/2 in each.

Place on ungreased sheet. Bake 6-8 minutes or until edges look set. Prick with fork. Cool, remove from sheet. Cut ice cream into rectangles about 3/4 inches thick. Place each ice cream rectangle between cookies. Gently press together. Wrap in tin foil or plastic wrap. Freeze 24 hours. Makes 16 sandwiches.