Instructions

1. Remove the ice cream from the freezer and place in the refrigerator. Allow the ice cream to soften while the cake is mixed, baked and cooling.

2. Mix the chocolate cake according to the instructions on the package. Spray the Bundt pan with Baker's Joy, pour the batter into the pan and bake according to the box's instructions. Remove from oven, put the cake plate on top of the Bundt pan and invert it to transfer the cake to the plate. Allow the cake to cool completely.

3. Pull out a length of dental floss that will fit completely around the cake plus 6 inches. Locate the center of the length of dental floss and place it in the middle of the cake from top to bottom. Lay the rest of the dental floss around the center of the cake, cross the ends of the dental floss and pull the ends in opposite directions. Gently pulling the dental floss will cut the cake in half. Place the top half of the cake on the dinner plate.

4. Scoop some of the chocolate cake from the bottom half. Continue to scoop all around the cake, forming a tunnel in the bottom half of the cake. Spoon the softened ice cream into this tunnel.

5. Position the top half of the cake over the bottom half that is filled with ice cream. Put tooth picks from the top of the cake into the bottom to help hold the two sections together while it chills. Secure plastic wrap over the cake as tightly as possible. Place the ice cream cake in the freezer and chill several hours to set the ice cream. Remove the cake from freezer and frost it with frosting or a whipped topping. The toothpicks can be left in or removed before frosting.