Ice Cream Cake -- Easy and Excellent!

Needed:
1 cake mix
One half gallon of ice cream (in a rectangular box, not a cylinder)
1 recipe Broiled Frosting (below)

Use a German chocolate (or any other chocolate) cake mix and bake in a 9x13 pan. Turn the cake out on a cooling rack to cool completely and slice into two layers horizontally, so that you now have two thinner 9x13 layers.

Use any flavor of ice cream you like. We've used both vanilla and strawberry and both worked out great. None of the sherbets or very fruity, tart ice creams will taste very good with this. Take the entire cardboard wrapper off the brick of ice cream and slice it into enough equal slices (about 6) to cover one layer of the cake. Fit the ice cream slices closely together over the whole bottom layer. Put the ice-cream topped cake layer in the freezer for a few minutes so it won't melt while you broil the frosting.

Put the top layer on a baking sheet and spread the broiled frosting on top. Put it under the broiler until the frosting bubbles. Immediately put the frosted layer on top of the ice cream layer and serve.

Broiled Frosting:

Cream together 1/3 cup butter and 3/4 cup firmly packed brown sugar. Add 3 Tbsp. heavy cream, 1 1/3 cup flaked coconut, and 1/3 cup chopped nuts.

Tips:
Bake the cake layer ahead of time and make sure it's completely cool. If you work quickly and time things right you can be broiling the frosting while you put the ice cream on the other layer and everything will come out at a very nice contrast of temperatures without anything being too melty or too cold.

Freeze leftovers. Insulate the sides with foil and briefly reheat the topping under the broiler to serve. If you have any company at all, you
probably won't have any left!