I started by mixing up my usual Deep Dark Chocolate Cake. I split the batter into two 9×13 pans and baked them, shortening the baking time a bit. Once the cakes were cooled, I set one aside for anyone who had the munchies and needed a chocolate fix. The other was the base of the ice cream cake. (I could have just made 1/2 the recipe, but I didn’t know how well a smaller amount everything would do with the mixer.) It went into the freezer for an hour. I had baked this part of the cake in my Pyrex 9×13 pan that has a snap-on lid. I used that as I put the cake into the freezer each time.
In the morning, I took two containers of Edy’s double churned cookies and cream ice cream out to soften. (I didn’t use the entire second container. There were two servings left in the bottom. I figured that would be enough, and it was. I wanted to make sure I could still put the pan’s lid on.) I ended up dumping the ice cream containers into a large mixing bowl and mixing them up a bit after about 20 minutes. That sped up the softening process a little. Once the ice cream was smooth, I dumped it on top of the now-frozen hot fudge sauce and spread it around evenly.
Before placing the whole thing back into the freezer, I drizzled a bit of Hershey’s chocolate syrup over the top and sprinkled it with mini chocolate chips. I snapped the lid back on and put it in the freezer until after dinner.
I got the cake out right when I was ready to serve it. Unlike ice cream cakes that come from Dairy Queen or Baskin-Robbins, this one does not need to sit out to soften. That’s probably because I used the double churned ice cream, and it’s softer to begin with. I sliced the cake into bowls and served. It got rave reviews, so I think this one is a keeper!