- 1). Bake the chocolate cake in a 9-by-13 pan by following the directions on the package of your box of cake mix. Making this layer of cake may require extra supplies like eggs, milk and a mixing bowl.
- 2). Take the finished cake out of the oven and let it cool for at least three hours. Putting the cake in the refrigerator may speed up this process. A hot cake melts your ice cream.
- 3). Dump out the ice cream from its carton (keeping it cold enough to retain its shape) onto a piece of waxed paper. Use flavorless dental floss or another cutting tool to split the ice cream lengthwise into as many layers as you want the cake to have. One or two cuts is, in most scenarios, enough.
- 4). Remove the cake from its pan and slice it horizontally into the same number of layers as your layers of ice cream. Assemble your cake by putting down a layer of ice cream, then cake, and repeating. End with a layer of cake on top.
- 5). Place your cake dish upside down on top of the cake. Place one hand on top of the plate and another underneath the waxed paper. In a swift motion, flip the cake over so everything sits right-side up.
- 6). Place your cake in the freezer for at least three hours to harden before serving.
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