A Birthday Ice Cream Sundae Cake - cooking recipe

Ingredients

1 (510 g) package devil's food cake
3 eggs
1 1/3 cups water
3 tablespoons crisco vegetable oil or 3 tablespoons canola oil
8 cups vanilla ice cream, slightly softened
1 cup smucker's chocolate fudge topping
1 cup smucker's strawberry jam or 1 cup raspberry jam
1/2 cup smucker's sundae syrup (Chocolate or Caramel)

Preparation

Preheat oven to 350\u00b0F Spray two 13x9-inch cake pans with cooking spray and set aside.
Beat cake mix, eggs, water and oil on low speed for 30 seconds to blend, then on medium speed for 2 minutes. Divide batter into greased pans.
Bake in centre of preheated oven for 10-15 minutes or until set. Remove cakes from pan and cool completely.
Line the bottom and two sides of one pan with waxed paper.
Spread half of the softened ice cream evenly across the bottom of the pan. Spread Smucker's Topping evenly on top of the ice cream layer.
Place first cake on top of the ice cream and chocolate layer. Spread remaining softened ice cream evenly on top of the cake layer.
Spread Smucker's jam evenly on top of the remaining cake layer. Flip the jam covered covered layer of cake on top of the ice cream layer in pan.
Freeze for at least 3 hours or overnight.
To serve, loosen the edges of the cake with a hot knife, and flip and unmold onto a serving tray. Decorate the cake for birthdays or other special occasions with Smucker's Sundae syrup.