"Shoney's" Hot Fudge Cake

1 (18.25-oz.) pkg. devil's food cake mix

3 eggs

1 1/3 c. water

1/3 c. vegetable oil

1 half-gallon box vanilla ice cream (must be in a box)

1 (16 oz.) jar chocolate fudge sauce

1 can whipped cream

12 maraschino cherries

1. Mix the batter for the cake as instructed on the box of the cake mix by combining cake mix, eggs, water and oil in a large mixing bowl.

2. Measure only 4 cups of the batter into a well-greased 13"x9" baking pan. Discard remaining batter, or make into cupcakes.

3. Bake cake according to box directions. Allow to cool completely.

4. When the cake has cooled, carefully remove from pan and place rightside up onto a sheet of waxed paper. With a long, serrated knife, slice horizontally through the middle of the cake, and carefully remove the top.

5. Pick up waxed paper with cake bottom still on it, and place back into the baking pan.

6. Take ice cream from freezer and, working quickly, tear the box open so that you can slice it like bread.

7. Make 6 3/4"-inch slices and arrange them on the cake bottom in the pan. Cover the entire surface of the cake with ice cream slices, cutting 2 of the slices in half to make it fit if necessary.

8. Carefully place the top half of the cake onto the ice cream layer. You now have ice cream sandwiched between the two halves of your cake. Cover the whole pan with plastic wrap and place in freezer until serving (will keep for weeks if tightly covered).

9. Slice cake into 12 servings. Leave at room temperature for 5 minutes to soften a bit.

10. Heat up the fudge sauce in microwave or in a jar immersed in saucepan of water over medium/low heat.

11. Pour fudge sauce over cake slices and to each add a mountain of whipped cream.

12. Top off each cake with a cherry stuck into the center of the whipped cream.

Serves 12.