1 1.5quartcarton strawberry ice creamsoftend I leave mine in the fridge for about an hour
1 8ozcontainer whipped toppingroom temperature
1cupsliced strawberries for garnish
Instructions
Preheat the oven to 350
Mix together cake mix, eggs, butter, and milk until well combined
Pour cake batter into 2 prepared 8 inch round pans. I like to cut a circle of parchment paper out and lay it on the bottom of the pan before I grease and flour. This will ensure that the cake comes out of the pan clean
Bake the cakes for 25-35 minutes or until a toothpick comes out clean
Allow the cakes to cool completely on a wire rack
Assembly
Be sure your ice cream is soft enough to spread easily
Using a spring-form pan layer the cake and the ice cream. Place one layer of cake on the bottom of the spring-form pan(I like to put a piece of cardboard underneath the cake to move it easily) then spread half of the carton of ice cream on top. Add the next layer of cake and spread the rest of the ice cream on top
Cover the pan with plastic wrap and place the cake in the freezer until it hardens (this should take 30 minutes- an hour)
When the ice cream is completely frozen remove the cake from the freezer and remove the spring-form pan.
Spread a thin layer of softened whipped topping on top and around the sides of the cake. Use a cake scraper and tightly pull it around the cake to create the naked cake effect. Try to work fast here so the ice cream doesn't melt
Put the cake in the freezer for 5-10 minutes to let the whipped topping freeze
Wrap the cake in plastic wrap until serving to keep it from getting hard and freezer burned