Chocolate Ice Cream Cake
Pamela's Chocolate Cake Mix, a gluten-free, wheat-free, non-dairy cake mix available from most health food stores and many regular grocery stores in the GF department.
I make mine with 1/2 cup safflower oil, 2 eggs, and 1 1/2 cups water. Bake in a well greased loaf pan (or line it with parchment paper just to make sure it releases after baking). Bake at 350 degrees and cool in pan for 10 minutes before transferring from the pan to a cooling rack.
When cake is cool, slice it horizontally in two places, so there are three parts.
Line the loaf pan with parchment paper, waxed paper, aluminum foil or plastic wrap. Place the bottom layer of cake into the bottom of the paper lined pan. Spread half of the soft ice cream over the first layer of cake, then add the middle layer. Spread the remaining half of the ice cream over the cake and add the top layer of cake. Cover with foil and freeze until ready to serve.
Remove from freezer 10 minutes before you wish to serve it. Then, unwrap and slice into individual servings. Makes a wonderful presentation!