Incredible Melted Ice-Cream Cake

1 package (18.25 ounces)plain white cake mix
2 cups melted ice cream, any flavor!
3 large eggs

Prepare 9 x 13 pan and preheat oven to 350. Lightly spray pan with vegetable oil spray (or rub with shortening) and dust with flour. Shake out the excess flour. Set pan aside.

Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Bend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the side of the pan--38 to 42 minutes. [But it could be less, since this is the baking time for Bundt pan]

Cool and frost with frosting of your choice to match the ice cream flavor.

This recipe comes from The Cake Mix Doctor by Ann Byrne. She indicates that it can be stored in a plastic cake saver or under a glass cake dome at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months in which case you should thaw the cake overnight on the counter before serving.