530g packet chocolate mud cake mix
1 litre tub strawberries and cream ice-cream
1 litre tub vanilla ice-cream
3/4 cup creamy deluxe chocolate frosting
Firmly whipped cream, chocolate sprinkles and halved fresh strawberries, to decorate
Invert base of a 23cm springform cake pan (base measures 22cm). Grease and line base and side with baking paper.
Prepare cake mix according to packet directions, reserving icing mix sachet for another use. Pour into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 35 minutes, or until cooked when tested. Remove. Stand in pan for 15 minutes. Transfer to a wire rack to cool. Re-line base and side of pan, extending paper 2cm about pan edge.
Place both ice-creams in separate bowls. Stand for 10 minutes to slightly soften. Stir until smooth.
Cut cake horizontally in half. Place base into prepared pan. Top with strawberries and cream ice-cream. Spread evenly. Place remaining cake on top. Spoon vanilla ice-cream over cake. Spread evenly. Cover pan. Freeze overnight.
To serve, remove side of pan. Place ice-cream cake on a serving plate. Dollop frosting over top. Quickly spread to cover, leaving a 2cm border. Decorate with whipped cream, sprinkles and strawberries.