Chocolate Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake

Ice Cream Layer2 gallons high-quality mint chocolate chip ice cream
Line a 10×15-inch jelly roll-type pan with plastic wrap. Lightly grease.Soften ice cream until it is easy to scoop, then spread it into an even layer in the prepared pan.Freeze for at least 6 hours, or until very firm.Once it is firm, the pan can be removed and the layer can be stored in plastic wrap.

Chocolate Cake (make 2)

2 cups sugar

2 cups all purpose flour

1/2 cup cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 large eggs

1/2 cup milk

1/2 cup buttermilk

1/2 cup vegetable oil

1 tsp vanilla extract

1 cup hot water

Preheat oven to 350F. Grease a 10×15-inch jelly roll-type pan with cooking spray and line with parchment paper. Leave some paper overhanging the edges of the pan.In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt.In a medium bowl, whisk together eggs, milk, buttermilk, vegetable oil and vanilla extract. Pour into flour mixture and stir until just combined.Pour hot water (not quite boiling) over batter and stir until smooth. Pour into prepared pan.Bake for about 25 minutes, until cake springs back when lightly pressed and a toothpick inserted into the center comes out clean.Let cake cool in pan for 15 minutes, then use the parchment paper to transfer cake to a wire rack to cool completely. Do not remove parchment paper.

Repeat recipe to make a second cake.