Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup warm water
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp distilled white vinegar
  • 1 quart vanilla ice cream
  • 1 quart chocolate ice cream
  • 1/2 cup hot fudge sauce
  • 20 Oreo cookies
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides.
  2. Whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt in a large bowl.
  3. Stir in warm water, vegetable oil, vanilla extract, and distilled white vinegar until the batter is smooth.
  4. Pour batter into the pan and bake for 30-35 minutes, or until the center springs back lightly. Remove from oven and cool completely.
  5. Spread the slightly softened chocolate ice cream evenly over the cooled chocolate cake base using an offset spatula.
  6. Drizzle room-temperature hot fudge over the chocolate ice cream layer, then sprinkle coarsely crushed Oreo cookies across the top, pressing lightly to embed them.
  7. Top with slightly softened vanilla ice cream, smoothing the surface until level.
  8. Place the pan in the freezer for at least 3 hours to set.
  9. While the cake sets, whip the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Spread the stabilized frosting over the frozen cake and return to the freezer for another 3 hours before serving.