1/2 c. butter
1 1/4 c. sugar
1 tsp. vanilla
4 eggs
1 1/4 c. flour
1/3 c. cocoa
3/4 tsp. baking soda
1/2 tsp. salt
1 lb. can chocolate syrup
1/2 c. water

Cream butter, sugar and vanilla; add eggs, one at a time. Beat well. Combine flour, cocoa, soda and salt; add alternately with chocolate syrup and water. Pour into three 9 inch pans and bake 18 minutes at 350 degrees. Remove from pans. Cool, wrap in foil and freeze.

PEPPERMINT FILLING:

1 qt. vanilla ice cream
2/3 c. crushed peppermint candy
1/8 tsp. red food coloring

Mix ingredients together. Divide into two 9 inch pans lined with foil and freeze overnight. Put together cake and ice cream.

CHOCOLATE GLAZE:

3 tbsp. cocoa
3 tbsp. water
1 tbsp. butter
1 c. confectionery sugar
1/2 tsp. vanilla
1 tbsp. sugar

Combine cocoa, water and butter. Cook until thick, add vanilla and sugar; pour over cake. Return cake to freezer until ready to eat.