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1
For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
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2
Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth.
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3
Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
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4
Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes.
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5
Let cool completely, about 1 hour.
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6
Spread the softened ice cream over the cake in an even layer.
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7
Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
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8
For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat.
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9
Whisk periodically as the mixture comes to a gentle simmer.
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10
Simmer for 5 minutes, stirring occasionally.
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11
If the sauce starts to boil, turn down the heat.
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12
Cool 15 minutes before serving.
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13
Transfer to a bowl or small pitcher.
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14
Let the cake stand at room temperature for about 20 minutes before serving.
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15
Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form.
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16
Spread the whipped cream over the ice cream layer to cover.
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17
Use the foil to lift the cake out of the pan and place on a serving platter.
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18
Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.
