Ice Cream Filling and Frosting:
1/2 gallon chocolate or vanilla ice cream, softened, Breyers or Edy's
1 bag (10-ounce) English toffee bits, SKOR
1 container (8-ounce) frozen whipped topping, thawed, Cool Whip
Preheat oven to 350 degrees. Butter and flour two 8-inch-round cake
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.