2 litre tub Bulla Real Choc Chip Ice Cream
440g box golden butter cake mix
1 cup Betty Crocker Creamy Deluxe Chocolate frosting
Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edges.
Spoon 3 cups of the ice-cream into a large bowl, reserving remaining ice-cream for another use. Stand ice-cream at room temperature for about 45 minutes, or until completely melted. (You will need 2 cups.)
Sift cake mix into the large bowl of an electric mixer, reserving icing sachet for another use. Add eggs and melted ice-cream. Beat on low speed until combined.
Increase speed to medium. Beat for a further 2 minutes, or until thick. Pour into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 55 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pan for 15 minutes. Turn out onto a wire rack to cool completely.
Spread frosting over top of cake. Serve cut into wedges.
TIP! Try making cake with a different flavoured ice-cream – try strawberry or hokey pokey instead. Cake is best made on the day of serving, but can be made up to one day ahead.