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1
Preheat oven to 325*F.
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2
Spray 15X10X1 inch baking sheet with nonstick spray.
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3
Line pan with parchment paper and spray paper with nonstick spray.
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4
Whisk flour, cocoa powder, baking powder, baking soda and salt in large bowl to blend.
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5
Using electric mixer, beat sugar and oil in another large bowl to blend; beat in eggs, one at a time.
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6
Beat in dry ingredients in 3 additions alternately with 3/4 cup warm water in 2 additions.
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7
Pour batter into prepared pan; spread evenly.
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8
Bake until tester inserted into center comes out clean, about 24 minutes.
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9
Cool cake in pan on rack.
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10
Line another baking sheet with plastic wrap.
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11
Run small sharp knife around cake to loosen.
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12
Invert cake onto rack.
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13
Peel parchment off cake.
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14
Cut cake crosswise in half.
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15
Place 1 cake half on prepared sheet.
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16
Spread ice cram evenly over cake.
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17
Top with second half of cake.
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18
Wrap cake in plastic and transfer to freezer.
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19
Freeze until cake and ice cream harden, about 4 hours.
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20
(can be made 3 days ahead.
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21
Keep frozen).
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22
Stir bittersweet chocolate in top of double boiler over barely simmering water until melted and smooth.
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23
Add 1/2 cup boiling water; stir until smooth.
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24
Add butter; stir until smooth.
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25
Cut cake into 12 ice cream sandwiches.
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26
Serve sandwiches with warm chocolate sauce for dipping.
