Instructions

For the Cake:

• Spray the bottom of (2) 9- inch round cake pans.
• Place a round piece of parchment paper in the bottom, spray the parchment paper with non stick cooking spray.
• Preheat oven to 350°. In a large mixing bowl, mix together the cake mix, water, eggs and oil until combined.
• Divide evenly into the prepared pans.
• Bake 23 minutes or until a wooden toothpick inserted into the center comes out clean.
• Cool 10 minutes, remove from pans onto a cooling rack.
• Cool completely, wrap in plastic wrap and then in foil, place in freezer until frozen (about 2 hours).
  
• WHEN READY TO CREATE THE ICE CREAM CAKE:
• Place bottom cake layer in a 9-inch springform pan.
• Spread softened vanilla ice cream on the bottom cake layer.
• Top with remaining cake, press to get rid of any air pockets. Cover and freeze 3 to 4 hours or until firm.
• Remove side of springform pan, transfer cake to a serving plate.
• Spread top and sides of cake with frosting (if desired, reserve some to pipe decorative edge).
• Add sprinkles to the top and side of cake.
• Freeze uncovered 1 to 2 hours or until firm. Let stand at room temperature 10 to 15 minutes before serving.

For the Ice Cream Center:

• Set the carton of vanilla ice cream on the count to soften (10-15 minutes).
• Transfer to a large bowl, stir until the ice cream becomes soft (soft serve consistency).
• Spoon onto bottom cake layer.
• Add remaining cake, DON'T FORGET THE SPRINKLES....cover and freeze 3 to 4 hours or until firm.

For the Frosting:

• Cream together the butter and cream cheese (about 3 minutes).
• Add vanilla, and powdered sugar.
• Continue beating an additional 5 minute or until the frosting is light and fluffy.