Ingredients:

  • 1 box (15.25 oz) chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1.5 quarts chocolate ice cream
  • 1.5 quarts vanilla ice cream
  • 1 cup crushed chocolate wafers
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Whisk together the chocolate cake mix, water, vegetable oil, and eggs until the batter is smooth.
  3. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  4. Allow the cake base to cool completely in the pan to prevent the ice cream from melting.
  5. Press the cooled cake base firmly into the bottom of the springform pan.
  6. Spread the slightly softened chocolate ice cream evenly over the cake layer, smoothing the top with an offset spatula.
  7. Sprinkle the crushed chocolate wafers evenly across the chocolate ice cream layer.
  8. Spread the slightly softened vanilla ice cream over the wafer layer, smoothing it to the edges of the pan.
  9. Freeze the cake for at least 6 hours or overnight until firm.
  10. Beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, then spread evenly over the frozen cake.