Cake:
* 1 box (18.25-ounce) devil's food cake mix, Duncan Hines Moist Deluxe
* 1 1/3 cups water * 1/2 cup vegetable oil
* 3 eggs
Ice Cream Filling and Frosting:
* 1/2 gallon chocolate or vanilla ice cream, softened, BreyersR or other brands
* 1 bag (10-ounce) English toffee bits
* 1 container (8-ounce) frozen whipped topping, thawed, Cool Whip
Directions
*~
Preheat oven to 350 degrees. Butter and flour two 8-inch-round cake pans. *~ Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. *~ Pour batter into prepared pans. Bake for 30 minutes, or until toothpick inserted into center of cakes comes out clean. *~ Cool cakes in pans on cooling rack for 15 minutes. *~ Remove cakes from pans and cool cakes completely on cooling rack.
Ice Cream Filling Preparation:
*~ Line three 8-inch-round cake pans with plastic wrap, allowing 3 inches of plastic to hang over sides. *~ Divide ice cream equally among pans. *~ Using rubber spatula, spread ice cream over bottoms of prepared pans, forming smooth, even layers. Sprinkle 1/4 cup of toffee bits over ice cream in each pan. *~ Freeze for 3 hours, or until frozen solid.
To Assemble and Frost:
*~ Cut each cake layer horizontally in half. Working quickly, remove ice cream from pans. *~ Peel off plastic and place 1 ice cream circle on each of 3 cake layers. *~ Stack cake and ice cream layers atop each other on serving platter. *~ Top with remaining cake layer. Frost cake with whipped topping and sprinkle with remaining toffee bits. Freeze until ready to serve. *~ Let ice cream cake stand at room temperature for 5 minutes before serving .
