Choco-Cherry Ice Cream Cake

Cut circle of wax paper to fit the bottoms of 2-8 inch or 2- 9 inch pans, place in pans.
Grease pans lightly with Crisco or butter.
Lightly flour both pans, bottom and up the sides.tap out excess.
(this is for quick, easy removal of cakes) .
Make cake according to back of box.
After water, eggs, and oil are mixed add in almonds, chocolate chips, drained cherries (halved or quartered).
Bake cake according to back of the box.
Once cakes are done, run a butter knife around the cake to loosen.
Carefully flip cakes over onto either cooling racks or waxed paper.
Let sit until entirely cool, refrigerate if needed.
Once completely cooled, cut both cakes evenly and carefully in half lengthwise with bread knife to have 4 even layers ( and skiming a very little bit of the tops of both cakes where rounded will reduce it looking domed shaped).
Peal away box off of ice cream.
Cut in thin layers, place a few layers evenly ontop of 1st cake layer, using rubber spatula to even more.
Do this to every cake layer (3 ice cream layers).
( you will have to do all of this quickly since you don't want the ice cream to melt).
Place cake in freezer with something covering the cake, preferably a large bowl.
Let freeze for about 1 hour.
Frost cake, top with extra almonds, cherries, or/ and chocolate chips.
Keep covered in freezer, covered until ready to serve.