For my husbands birthday I threw together a sinfully chocolately ice cream cake. I didn't use a recipe but I'll walk you through it. Layers, from the bottom up;Chocolate Ice Cream Cake
9" chocolate fudge cake prepared as directed on box
1/4 cup strong coffee poured over the cake layer
Hot fudge sauce
Crushed chocolate graham cracker crumbs
French Vanilla ice cream
Hot fudge sauce
Chocolate graham crumbs
Caramel
Chocolate ice cream with tiny caramel pieces and a fudge swirl
9" chocolate fudge cake prepared as directed
1 tub chocolate fudge frosting with mini chocolate chips
crushed peanuts
caramel
and on the sides;
fudge covered sugar wafer cookies
more chocolate graham crumbs
I started by baking 2, 9" cakes as directed. I put them in the freezer to cool faster while I gathered the rest of the ingredients and let the ice creams sit out to thaw and get soft enough to spread.
In a 10 inch Leakproof Springform Pan
place one of the cold 9" cakes. Around the edge of the cake place chocolate covered sugar wafers, lady fingers or any other cookie all around the edge of the cake. They will be held in place by the cake and the edge of the Leakproof Springform Pan.Layer the cake with the coffee and everything else as directed above. When you get to the cake on the top, stop at this point and freeze until solid or until the day you need to serve it. At this point remove the cake from the freezer and dip the bottom and sides in hot water briefly to remove the side portion of the springform pan, leaving just the cake and the bottom pan. Microwave the frosting until it's soft enough to pour out of the can, but not liquid. Pour on top of the frozen cake and spread smooth, letting some drip down the sides. The frozen cake will thicken the frosting quickly and hold it in place.
Top with crushed peanuts, drizzle with caramel and more chocolate graham crumbs.
Refreeze at least 40 minutes to stop the ice cream from melting and then let stand 10 minutes before serving.
I worked over aluminum foil to catch the caramel drips