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1
Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging.
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2
Spread softened ice cream into lined pan in a smooth, even layer.
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3
Freeze for 3 hours, or until frozen solid.
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4
Preheat oven to 350 degrees F.
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5
Butter and flour 2 (10-inch) round cake pans and set aside.
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6
In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended.
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7
Using a spatula, divide batter between the 2 prepared cake pans.
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8
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
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9
Let cakes cool in pans on a wire rack for 15 minutes.
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10
Run a knife around the edge of each pan to loosen cakes and remove from pans.
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11
While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges.
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12
Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth.
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13
Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally.
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14
Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet.
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15
Refrigerate entire cake for 1 hour, or until ganache is set.
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16
Place 1 cake layer, ganache side up, on a serving platter.
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17
Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer.
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18
Place second cake layer on top of ice cream, ganache side up.
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19
Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.
