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1
Preheat the oven to 325 degrees F; coat a 9-inch-round springform pan with cooking spray.
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2
Prepare the cake mix as directed, adding the cocoa powder and food coloring to the batter.
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3
Transfer to the prepared pan and bake until done, about 45 minutes.
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4
Let the cake cool, then remove from the pan; level the domed top with a serrated knife.
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5
Use a 5-inch circle of parchment paper as a guide to cut a circle from the center of the cake (you won't need the small circle).
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6
Freeze the large cake ring.
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7
Cut a 6-by-30-inch strip of parchment paper.
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8
Clean the springform pan, then butter it and line the side with the parchment as shown; the paper will extend above the rim of the pan so you can build a tall cake.
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9
Let 1 pint sorbet soften slightly at room temperature.
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10
Spread in the prepared pan, then lay a piece of plastic wrap on top and use the bottom of a measuring cup to pack the sorbet into the pan in an even layer.
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11
Freeze until firm, at least 30 minutes.
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12
Let 1 pint vanilla ice cream soften; spread in the pan, cover with plastic wrap and press evenly with the measuring cup.
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13
Freeze until firm, then repeat to make 1 more layer each of sorbet and ice cream (4 layers total).
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14
Freeze until firm.
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15
Place the blue cake ring on top of the ice cream, pressing gently; return to the freezer while you prepare the next layer.
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16
Cut off the top 1 1/2 inches of the remaining sorbet carton; remove the carton and wrap the sorbet loosely in plastic wrap.
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17
Press into a 5-inch round, then place the flattened sorbet into the hole in the cake, smoothing as needed.
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18
Freeze until firm.
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19
Cut off the top 1 1/2 inches of the remaining ice cream carton (you won't need the bottom).
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20
Flatten as you did the sorbet; place on top of the raspberry layer.
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21
Repeat with the bottom section of sorbet.
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22
Freeze until firm.
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23
Beat the heavy cream and confectioners' sugar with a mixer until stiff peaks form.
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24
Remove the springform ring and parchment collar from the cake.
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25
Cover the cake with the whipped cream.
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26
Freeze until ready to serve.
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27
Photograph by Ralph Smith
