Mix cake mix (I used devil's food) per directions and bake on a jelly roll pan for 12-15 min. at 350°F. Cool & slice into approx. 1.5" to 2" wide strips.
Fillings:
For the first filling, mix 1 box of chocolate fudge pudding mix w/1 cup of milk, then blend in 8 oz. of Cool Whip.
For the second filling, soften a carton of your favorite chocolate ice cream (I used Chocolate Decadence).
Spray a large round glass casserole or bowl w/ PAM, then line the bowl w/ strips of cake, overlapping some if necessary. Spoon in the pudding mixture next. If there are any cake strips left, set them over the pudding mixture. Pour on a thin layer of Hershey's chocolate syrup. Then spoon on the softened ice cream. Pack in firmly. Cover w/ food wrap and freeze several hours (or overnight). Just before her birthday dinner, I removed the ice cream cake from the bowl by inverting onto a large chilled plate. Then, I frosted it w/chocolate frosting, decorated it w/sprinkles & set in the candles before returning it to the freezer while we had dinner. (I don't think frosting does well in the freezer for extended periods of time - this was for only 30-40 mins.) If you are concerned about the cake sliding out of the bowl easily, you could line the bowl w/ plastic wrap before laying in the cake strips. The kids & dh have already requested this cake for upcoming birthdays, each with a different combination of cake mix & ice cream.
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