Ingredients:
1/2 gallon ice cream or 1/2 gallon sorbet
1 (3 ounce) packages favorite cake mix
3 egg whites
1 1/2 cups cold water
1 (12 ounce) containers frozen whipped topping
Directions:
Allow the ice cream/sorbet to soften slightly.
Line a 9 inch round cake pan with plastic wrap.
Scoop ice cream into the round cake pan, make even across the top.
Cover, return to freezer for at least 4 hours.
Preheat oven to 350 F.
Grease two 9 inch round cake pans.
Blend the dry cake mixes, egg white and water in a large bowl.
Beat till smooth.
Divide batter equally in to prepared pans.
Bake 25-30 minutes or till top springs back.
Cool 10 minutes; Invert onto wire racks.
Cool completely.
Assemble: Place 1 cake on a cake plate.
Unwrap ice cream/sorbet, place on top of cake.
Then place the 2nd cake on top of the layers.
Spread whipped topping over entire cake.
Cover with plastic wrap (spray plastic wrap with cooking spray to prevent sticking). Return to freezer till ready to serve.
Garnish as desired.
Servings: 14-16
Time preparation: 60 min.
Time total: 90 min.