Instructions

For the Cake:

1. Spray the bottom of (2) 9- inch round cake pans.
2. Place a round piece of parchment paper in the bottom, spray the parchment paper with non stick cooking spray.
3. Preheat oven to 350°.
4. In a large mixing bowl, mix together the cake mix, eggs, water, cherry juice, and jello powder. until combined.
5. Fold in chopped cherries.
6. Divide evenly into the prepared pans.
7. Bake 23 minutes or until a wooden toothpick inserted into the center comes out clean.
8. Cool 10 minutes, remove from pans onto a cooling rack.
9. 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:

1. Place bottom cake layer in a 9-inch springform pan.
2. Spread softened sherbet on the bottom cake layer.
3. Top with remaining cake, press to get rid of any air pockets.
4. Cover and freeze 3 to 4 hours or until firm.
5. Remove side of springform pan, transfer cake to a serving plate.
6. Spread top and sides of cake with frosting (if desired, reserve some to pipe decorative edge)
7. Freeze uncovered 1 to 2 hours or until firm.
8. Let stand at room temperature 10 to 15 minutes before serving.
9. Pipe on decorative topping and add optional cherries.

For the Ice Cream Center:

1. Set the carton of pineapple sherbet on the count to soften (10-15 minutes).
2. Transfer to a large bowl, stir until the sherbet becomes soft (soft serve consistency).
3. Spoon onto bottom cake layer.
4. Top with remaining cake, cover and freeze 3 to 4 hours or until firm.

For the Frosting:

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