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1
Cut circle of wax paper to fit the bottoms of 2-8 inch or 2- 9 inch pans, place in pans.
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2
Grease pans lightly with Crisco or butter.
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3
Lightly flour both pans, bottom and up the sides.tap out excess.
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4
(this is for quick, easy removal of cakes) .
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5
Make cake according to back of box.
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6
After water, eggs, and oil are mixed add in almonds, chocolate chips, drained cherries (halved or quartered).
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7
Bake cake according to back of the box.
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8
Once cakes are done, run a butter knife around the cake to loosen.
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9
Carefully flip cakes over onto either cooling racks or waxed paper.
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10
Let sit until entirely cool, refrigerate if needed.
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11
Once completely cooled, cut both cakes evenly and carefully in half lengthwise with bread knife to have 4 even layers ( and skiming a very little bit of the tops of both cakes where rounded will reduce it looking domed shaped).
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12
Peal away box off of ice cream.
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13
Cut in thin layers, place a few layers evenly ontop of 1st cake layer, using rubber spatula to even more.
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14
Do this to every cake layer (3 ice cream layers).
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15
( you will have to do all of this quickly since you don't want the ice cream to melt).
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16
Place cake in freezer with something covering the cake, preferably a large bowl.
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17
Let freeze for about 1 hour.
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18
Frost cake, top with extra almonds, cherries, or/ and chocolate chips.
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19
Keep covered in freezer, covered until ready to serve.
