Gail'S Super Delicious Ice Cream Cake

• 1 box Chocolate Cake Mix
• 1 1/2-Gal. Container Vanilla Ice Cream (softened)
• 1 pt. Orange Sherbet (softened)
• 1 pt. Raspberry Sherbet (softened)

1. Butter & lightly flour an Angel Food Cake Pan.
2. Prepare the cake as per box directions a day ahead to give the cake time to harden a little.
3. Remove the pan insert and slice the cake across the middle with a length of thread.
4. Remove the cake top and replace the bottom in the insert back in the pan.
5. Spead a layer of softened vanilla ice cream on bottom half of cake - you want it to be soft enough to dribble down the sides.
6. Add 2 scoops of each sherbet over the vanilla ice cream layer & replace the cake top layer.
7. Spread more softened vanilla ice cream on top then layer with scoops of sherbet.
8. Place cake in the freezer for at least 4 to 6 hours.
9. Before serving, remove the cake in the insert and slice.
10. (You can experiment with different cake recipes and flavors of ice cream.)

chocolate cake mix, vanilla ice cream, orange sherbet, raspberry

Taken from www.epicurious.com/recipes/member/views/gails-super-delicious-ice-cream-cake-50033630 (may not work)