Easy Chocolate Ice Cream Cake(Makes 12 Servings)

• 1 (18 1/2 oz.) pkg. white cake mix
• 1 (14 oz.) can sweetened condensed milk
• 2/3 c. chocolate flavored syrup
• 1 c. slivered almonds (optional)
• 2 c. whipping cream, whipped
• 1 (8 oz.) frozen whipped topping

1. Prepare and bake cake mix as directed for 13 x 9-inch pan. Cool slightly.
2. Turn out onto aluminum foil-covered baking sheet. Cool thoroughly and set aside.
3. In large bowl, combine sweetened condensed milk, 2/3 cup syrup and chopped almonds.
4. Fold in whipped cream.
5. Line 13 x 9-inch pan with aluminum foil, extending foil above side of pan.
6. Pour chocolate mixture into pan.
7. Cover and freeze 6 hours or until firm.
8. Lift out of pan with foil, turn out evenly on top of cake.
9. Trim ice cream to fit cake.
10. Quickly frost top and sides with whipped topping.
11. Drizzle with syrup.
12. Return to freezer.

white cake mix, condensed milk, chocolate flavored syrup, slivered almonds, whipping cream, frozen whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805744 (may not work)