1 pkg. Duncan Hines Deluxe deep chocolate cake mix
1/2 gal. brick vanilla ice cream
1 c. whipping cream
2 tbsp. sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees. Line two 15 1/2 x 10 1/2 x 1 inch jelly roll pans with waxed paper. (If you have only 1 jelly roll pan, bake half batter at one time.)

Prepare cake as directed on package. Divide batter evenly in pans. Bake at 350 degrees for 15 to 20 minutes. Immediately invert onto towel. Peel off paper. Cool on racks.

Slice cooled cakes in half lengthwise. Slice ice cream lengthwise into six 6 1/2 x 4 1/2 x 2/3 inch slices. Starting with cake, alternate 1 slice of cake with 2 slices of ice cream laid end to end.

Beat cream until stiff; beat in sugar and vanilla extract. Frost top of torte with whipped cream and decorate with chocolate jimmies, if desired. Freeze. 15 servings. Freeze cake layers before adding the ice cream. I used the electric knife to cut ice cream.