Shortening
2 tbsp. sugar
1 pkg. (2 layer size) chocolate cake mix
Eggs
Water
1 qt. vanilla ice cream
1/2 c. light corn syrup
1/2 c. semi sweet chocolate morsels
1 tbsp. light cream or half and half
1/2 tsp. vanilla

1. Grease 12 to 14 cup ring cake dish with shortening. Sprinkle dish with sugar; shake and rotate to coat evenly and tap out excess. Prepare cake mix with eggs and water according to package directions; pour batter into cake dish and spread evenly.

2. Microwave cake, uncovered, at medium (50%) power 12 minutes; rotate dish 1/4 turn every 4 minutes. Then microwave at High power until cake begins to pull away from sides of dish, 4 to 7 minutes. Let stand 10 minutes. Carefully loosen inner and outer edges of cake; unmold onto wire rack. Cool completely.

3. Slice off top 1/4 of cake with serrated knife; reserve. With thin bladed knife, cut around inner edge of cake, starting about 3/4" in from edge and cutting to within 1" of bottom. Repeat, cutting around outer edge of cake.

4. Carefully scoop out center, cut portion of cake with spoon, leaving 1" of cake on bottom. Place cake shell in freezer for 1 hour. (Save cake center for other use.)

5. Place ice cream in medium bowl. Microwave, uncovered at Medium-Low (30%) power just until softened, 30 to 60 seconds. Stir ice cream until smooth; spoon into cake shell. Cover with reserved cake top. Freeze, covered, at least 6 hours.

6. Before serving, combine chocolate morsels and corn syrup in medium bowl. Microwave, covered with plastic wrap, at High power until morsels are shiny and soft, 30 to 60 seconds. Stir until smooth. Stir in cream and vanilla. Spoon glaze over top of cake.