Ice Cream Cake

Make this super-easy 4-ingredient frozen dessert with a box of cake mix. The recipe uses yellow cake mix and coffee ice cream, but you can use any flavor of cake mix or ice cream that you like best.
An hour before the cake is ready, turn on the freezer at maximum power.Preheat the oven to 350 ° F. Brush with butter and flour two 8-inch-diameter round cake pans. In a large bowl, combine the cake mix, eggs, and butter, along with the amount of water specified in the instructions on the package. Beat until smooth. Spread the dough on the molds. Place the molds in the oven and bake until a toothpick inserted in the middle of the cakes comes out clean, about 35 minutes. Allow the cakes to cool for at least 10 minutes before removing them from the pan. Allow the layers to cool completely before assembling the cake.Place one of the layers on an 8-inch cardboard cake tin or a frost-resistant cake tin. Using a rubber spatula, spread 1 quart of softened ice cream evenly over the frosted top layer. Place the remaining cake on top of the ice cream. Put the cake in the freezer to freeze for about 1 hour.Transfer the remaining softened ice cream to a mixing bowl. Beat by hand with a rubber spatula until you get the consistency of frosting. Spread the top and sides of the cake with ice cream.Note: If the ice cream becomes too soft to work with, place both the bowl and cake in the freezer until the ice cream is firm, about 30 minutes. When the cake is covered with icing, transfer it to the freezer to set for about 1 hour. Serve immediately after extraction, using a warm knife for slicing.