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1
Place a rack in the center of the oven and preheat the oven to 350F.
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2
Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour.
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3
Shake out the excess flour.
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4
Set the pan aside.
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5
Place the cake mix, melted ice cream, and eggs in a large mixing bowl.
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6
Blend with an electric mixer on low speed for 1 minute.
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7
Stop the machine and scrape down the sides of the bowl with the rubber spatula.
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8
Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
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9
The batter should look thick and well blended.
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10
Pour the batter into the prepared pan, smoothing the top with the rubber spatula.
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11
Place the pan in the oven.
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12
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes.
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13
Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
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14
Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.
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15
Meanwhile prepare the Chocolate Marshmallow Frosting , or another frosting that would go well with the flavor of the ice cream in the cake.
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16
Place the cake on a serving platter and frost the top of the cake with clean, smooth strokes.
