This is a wow 'em at first sight cake, yet is really simple to make! ...And you can truly say you made it yourself!

Chocolate & Ice Cream Layer Cake

Cake:

2 large eggs, separated
1 1/2 cups granulated sugar - divided use
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk*

Ice Cream Layers:

1/2 gallon your favorite flavor ice cream, slightly softened

Chocolate Cream Layer:

1/4 cup granulated sugar

2 tablespoons unsweetened cocoa powder

1/2 cup cold whipping cream

1/2 teaspoon vanilla

1. Heat oven to 350°F (175°C). Grease and flour 3 (9-inch) round baking pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)
2. For Cake: In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.
3. In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter.
4. Pour about 1 2/3 cups batter into each prepared pan.
5. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely.
6. Wrap each layer separately in foil; freeze several hours or several days in advance of serving.
7. For Ice Cream Layers. Line two 9-inch round layer pans with foil; working quickly, evenly spread ice cream into prepared pans. Cover tightly; freeze until firm.
8. Remove cake and Ice Cream Layers from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer.
9. For Chocolate Cream Layer: In small mixer bowl, mix together sugar and cocoa. Stir in cold whipping cream and vanilla extract. With electric mixer, beat until stiff. Spread on top of cake.
10. Store leftovers tightly wrapped in freezer. (Hint: Freeze solid prior to wrapping.)

Makes 12 servings.

*Or place 1 tablespoon white vinegar in a measuring cup and add milk to equal 1 cup. Allow to set for 2 to 3 minutes before using.