Mint Chocolate Ice Cream Cake by Genki

I made this cake for my daugher's birthday. No recipe, no idea what I was doing, just throwing things together and it was to diiiie for!!

Mint Chocolate Ice Cream Cake

1 package devil's food cake mix
(plus ingredients called for to make it)
Junior Mints
Breyer's Mint Chocolate Chip Ice cream (or your favorite brand)
Hot Fudge sauce

Mix together devil's food cake per instructions on box, and pour into large rectangular baking pan. Drop Junior mints appromixately 1.5 to 2 inches apart on top of batter, making sure not to get them too close to the edge of the pan. Bake at 350 - 375 degrees until baked through (when you shake the pan, if it doesn't "jiggle" in the middle, it's ready wink.gif). Set aside to cool for a couple of hours.

You can stop here and enjoy a lucious and moist treat, or go for the ULTIMATE Chocolate Mint cake!:

TIP - cake MUST be completely cooled before going on to the next step!

Put Ice cream on the counter or in the 'fridge until softened. Stir ice cream well, then spread on top of cooled cake. Place cake in freezer for a couple of hours, until ice cream is once again firm.

NOW, there are (at least) THREE ways you can go about getting your hot fudge on this cake laugh.gif Heat hot fudge until nice and warm (don't overheat!) and then either:
1. Spread on warm cake after getting it out of the oven, THEN go on to the next steps.
2. Spread on top of cake after the ice cream is firm, then freeze until the party (or serving time)
3. Serve cake with hot fuge on top.

I chose #2, but this is personal preference!

ENJOY!!