Ding Dong Delicious Chocolate Cake

For Jaden’s birthday cake, he wants an ice cream cake. He wants me to make it so have been looking for something other than just the regular one. When Jaden saw this one on my FB page, he said, “this is the one”. It consists of filling, cake layers and frosted with chocolate frosting and whipping cream. Since he wanted an ice cream cake, am adding frozen chocolate ice cream to the middle of the cake. Here we go…

Cake:

Make one Duncan Hines Chocolate Cake according to directions for two 9″ round cake pans. When cake is done, cool awhile and then slice each layer in 2 layers, giving you now 4 layers. Set aside.

Freeze about 2 cups of slightly softened chocolate ice cream (or flavor or your choice) in a 9″ round cake pan that you have placed Saran Wrap to extend over the edges. This will make it easy to pull it out after the ice cream freezes. This also ensures that it will be exactly the same size as the cake.

Filling:

1 stick softened butter, unsalted

1 8 oz softened cream cheese

1 8 oz Cool Whip

Mix until smooth. Place one cake layer on a serving platter that will fit into your freezer. Put about 1 cup of the filling and spread, just until the edge of the cake layer. Place a second cake layer on top. Using the frozen ice cream layer, place on top of cake layer. Place a third cake layer on top of ice cream. Use another 1 cup of filling. Place last cake layer on top and place in freezer for at least 1 hour.

Frosting:

This is your choice, you can either use chocolate frosting, softened ice cream or whipping cream. Cake will need to be frozen until serving time. 

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