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Take out your chilled springform pan and begin to spread a thin layer of ice cream all along the inside sides of the spring form pan. Keep working until the ice cream begins to get soft and then put both the springform pan and your work bowl in the freezer for 15-20 minutes.
To assemble, place one cake layer in a 9-inch springform pan, trimming to fit if needed. Spread half of the ice cream over cake in pan. Top with second layer; spread with remaining ice cream. Top with remaining layer. Cover with plastic wrap and freeze 3 to 4 hours or until firm.
Before you start the cake, make sure to line the bottom of your springform pan with parchment paper. Trim around the edges so there’s just an inch or two hanging out. Then chill your springform pan for at least an hour in the freezer – this will make the outside layer of the cake set up faster. 🙂
Directions Preheat oven to 350° and line two 8” round cake pans with parchment paper. Grease with cooking spray. In a large bowl, prepare cake mix according to package instructions. Divide between pans and bake until a toothpick inserted into the middle comes out clean, about 25 minutes. In a large bowl mix together ice cream and sprinkles.
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