How to make it

  • Bake cake using a 10 inch spring-form pan instead of 9x13.
  • Be sure to dust pan with cocoa, not flour.
  • Cool completely and remove outer ring only
  • Using heavy thread or fishing line, cut cake in 1/2 horizontally
  • Replace ring
  • Place crushed cookies on cake bottom and press down lightly
  • Cover crumbs with 1 inch of the best chocolate ice cream you can afford
  • Place in freezer
  • With cake top up-side-down on a piece of waxed paper, spread the bottom (side facing up) with enough jam to cover with out running off
  • Remove bottom from freezer, place jam-covered top over ice cream, press down lightly. Remove waxed paper.
  • Cover top with Chocolate Fudge topping or Ganache
  • Return to freezer for 4 hours or overnight.
  • To serve, remove cake from freezer 1/2 an hour before and remove outer ring
  • Using a sharp, heavy knife dipped in hot water (dry off),cut in 12 and serve.
  • Keep leftovers frozen.
  • return cake to freezer.
  • Allow

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