3 c. ice cream, softened
Deep Dark Chocolate Cake
One-Bowl Buttercream Frosting or 1 (8 oz.) container whipped cream, thawed

Line 1 round pan, 9 x 1 1/2 inches with foil. Firmly pack ice cream into pan. Cover; freeze about 3 hours. Bake cake in 2 round pans. Cool completely. Place one cake layer upside down on serving plate. Top with ice cream layer unmolded from cake pan; peel off foil.

Place second cake layer, top side up, over ice cream layer. Gently spread One-Bowl Buttercream Frosting or whipped topping on top and side of cake. Cover and freeze at least 1 hour before serving. 10-12 servings.

(Allentown-Trinity)