1 ct Food Club Non-Stick Cooking Spray

1 ct Food Club Yellow Cake Mix

3 ct large eggs

1/3 cup vegetable oil

1 cup whole milk

1 teaspoon Food Club Pure Vanilla Extract

1 ct Food Club Chocolate Ice Cream, softened

2 cups heavy whipping cream

1/4 cup Food Club Confectioner's Sugar

2 teaspoons Food Club Pure Vanilla Extract

1 ct Rainbow Sprinkles, for decorating

1 ct METHOD

1 ct Preheat oven to 350°F and grease two 9-inch round cake pans with nonstick cooking spray.

1 ct In a large bowl, beat cake mix, eggs, vegetable oil, milk and vanilla for 2 minutes on medium speed. Pour batter into prepared pans.

1 ct Bake for 23-28 minutes or until toothpick inserted into the center of the cake comes out clean. Allow to cool to room temperature on a wire cooling rack. Remove cakes from pans.

1 ct Line a 9-inch springform pan with plastic wrap. Place one layer cake in the bottom of the pan and spread chocolate ice cream on top into an even layer. Top with the second layer cake. Cover with plastic wrap and freeze for at least 4 hours.

1 ct In a large bowl, beat heavy cream, confectioner's sugar and vanilla on medium-high speed until medium peaks form.

1 ct Cover cake with whipped frosting and decorate with sprinkles. Freeze until ready to serve.