Prepare cake mix as box directs. Transfer batter to two 9-inch round cake pans.
Bake 30 minutes or until done. Cool 10 minutes.
Unmold from pans and cool completely. Transfer ice cream to zip-top bag. Freeze
until ready to assemble cake.
To assemble: Place one cake layer on serving plate. Rub bag of ice cream between
your hands to warm slightly. Snip off one corner of bag, pipe ice cream onto
cake, spread ice cream evenly. Top with other cake layer and freeze 1 hour, or
wrap and freeze overnight.
To serve: Heat cream in saucepan just to a boil. Remove from heat and stir in
chocolates. Keep stirring until combined and melted. Pour chocolate sauce onto
the center of the cake and spread it toward the edge. Place in freezer to set
chocolate, 30 minutes.
