Chubby Hubby Ice Cream Cake

1. Line a round cake pan with plastic wrap. Leave a lot of overhang.

2. Let your Chubby Hubby melt a bit. Dump it into your lined pan and chop it up, lightly smooshing in into the pan.

3. Fold the plastic wrap back over the top and press down gently to smooth the surface.

4. Put it in the freezer for as long as it takes to firm up. The goal here is to be able to pull the ice cream out of the cake pan (still wrapped in plastic) and have it hold its shape. That way it will finish hardening in the freezer while you bake your cake in the cake pan. Of course, if you have 3 cake pans, just get started baking your cake.

5. Prepare cake batter according to package instructions. Bake chocolate cake in two 9-inch round cake pans according to directions on box. Remove pans from the oven, invert cakes out of the pan and set them on a rack. Let cakes cool.

6. Slice one cake layer in half horizontally. I find a big bread knife works best. Don’t try to saw straight through one side to the other; turn the cake a little at a time as you cut and it will eventually come apart. Set the bottom layer on your cake platter. Set the other half aside momentarily. Set the other whole cake aside for another use.

7. Unwrap the top of your ice cream layer and plop it onto the bottom cake layers. Pull off the rest of your plastic wrap.

8. Add your top cake layer and press down a bit. Return cake to the freezer for about an hour.

9. Frost your cake. The “frosting” is actually plain old ice cream. The trick to getting it to look like frosting is beating it in your mixer: Scoop about 1/4 container of ice cream into your mixer. Turn your mixer on low and guard the sides with a towel or your hands. The ice cream will probably try to escape so keep it on low until it behaves. Turn it up to medium until you get that nice spreading consistency.

10. Retrieve your cake from the freezer and start slapping the ice cream frosting onto the sides. Pour the rest on top and smooth it out. Work fast and don’t be too picky about looks. You’re going to make it pretty later.

11. Put it back in the freezer and freeze for about an hour or until firm.

13. Repeat steps 9 and 10 once more, then press fudge-covered pretzels around the bottom edge of the cake.

You’re done! When ready to serve, drizzle with hot fudge or chocolate syrup.