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1
Mix the cake batter as instructed on the box.
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2
Measure 4 cups of the batter into a well-greased 13x9 inch baking pan.
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3
This will leave about 1 cup of batter in the bowl, which can be used for cupcakes.
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4
Bake the cake according to the box instructions.
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5
Allow the cake to cool completely.
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6
When the cake is cooled, carefully remove it from the pan, and place it right side up onto a sheet of wax paper.
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7
With a long knife (a bread knife works well) slice horizontally through the middle of the cake and carefully remove the top.
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8
Pick up the wax paper with the bottom of the cake still on it and place it back into the baking pan.
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9
Take the ice cream from the freezer and working quickly, tear the box open so that you can slice the ice cream like bread.
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10
Make six 3/4 inch thick slices and arrange them on the cake bottom in the pan.
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11
Cover the entire surface of the cake with ice cream.
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12
You will most likely have to cut some of the pieces to make ice cream fit.
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13
Carefully place the top of the cake onto the ice cream.
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14
Cover pan with plastic wrap.
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15
Place in freezer for a couple hours to refreeze the ice cream.
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16
When ready to serve, slice the cake (recipe suggests 12 slices but they are a little big).
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17
Plate the cake slices on individual plates.
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18
Leave the cake slices out to defrost a bit while you heat up the fudge either in the microwave or immerse the jar in a pan of water over medium-low heat.
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19
Pour the hot fudge over the cake slice, top with whipped cream and a cherry.
