Instructions

1. Combine one box of cake mix, four large eggs, one cup of buttermilk and 1/3 cup of vegetable oil in a large mixing bowl.

2. Pour the cake batter into two greased eight- or nine-inch round cake pans.

3. Bake the cakes in a preheated 350 degree oven for approximately 25 to 30 minutes or until a toothpick inserted near the center of the cakes comes out clean.

4. Loosen the edges of the cakes from the pans gently with a knife and invert the pans onto a wire rack to remove the cakes.

5. Wash one of the pans to remove all traces of the cake crumbs and oil.

6. Line the inside of the clean cake pan with plastic wrap so it extends over the sides of the pan.

7. Thaw one quart of ice cream at room temperature for five to 10 minutes or until the ice cream is soft and spreadable.

8. Fill the plastic wrap-lined cake pan with the softened ice cream and freeze it for at least two hours or until the ice cream is frozen solid.

9. Place one of the cool cakes on a cake plate.

10. Invert the cake pan containing the ice cream onto the cake and lift away the pan. Peel the plastic wrap off the ice cream and discard it.

11. Top the ice cream with the second cooled cake and freeze the cake until you're ready to serve it.