1/2 Gal. Cookies & Cream ice cream, softened
1 18.25 Oz. chocolate cake mix, without pudding.
3 Lg. eggs
1 1/3 cups water
1/2 Cup vegetable oil
1 8 Oz. container thawed whipped topping
Spread ice cream evenly in two 9” round cake pans lined with plastic wrap. Place in freezer for at least 1 hour. Remove from pans and return to freezer. Combine cake mix and next 3 ingredients in large mixing bowl. Beat at low speed of electric mixer until moistened. Beat at med. speed for 2 minutes. Pour mixture into 3 greased and floured 9” round cake pans. Bake at 350’F. for 20 to 30 min.: Remove from pans and let cool completely.
To assemble cake remove ice cream from freezer and remove plastic wrap. Place 1 cake layer on cake platter: top with ice cream layer. Repeat with second cake layer, ice cream, and
3rd cake layer. Frost with whipped topping. Store cake in freezer. Yield one 9” cake.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!