Ingredients

Ganache and Filling:
1/2 gallon cookies and cream ice cream, softened
1 cup heavy cream
1 (12-ounce) bag semisweet chocolate morsels

Cake:
Butter, for pans
Flour, for pans
1 (18.25-ounce) box devil's food cake mix
1 1/2 cups water
1/2 cup vegetable oil
3 eggs

Directions

Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging.
Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen
solid.

Preheat oven to 350 degrees F.

Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake
mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a
spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted
into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the
edge of each pan to loosen cakes and remove from pans.

While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the
edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about
30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around
sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1
hour, or until ganache is set.

Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap,
and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until
ready to serve, but let stand at room temperature 5 minutes before seving.