Ice Cream Cake
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Ingredients
1 box chocolate cake mix
1/2 gallon Hiland Vanilla Ice Cream, softened
1 tub (8-oz.) frozen whipped topping, thawed
Preparation
Bake cake according to recipe on the box in a 13 x 9-inch pan. Cool for 15 minutes. Remove from pan to cool completely. Split the cake in half horizontally to create two layers. Place one layer, cut side up in a 13 x 9-inch glass pan. Spread the top with ice cream. Place the remaining cake layer, cut side down on top. Freeze. When ready to serve, cut into squares and top with whipped topping.
