Chocolate Cherry Ice Cream Cake

• 2 foil heart-shaped cake pans with lids, such as Reynold's
• 12 maraschino cherries, chopped 2 Tbsp. juice reserved
• 1 pt. vanilla ice cream, softened
• 1 package devils food cake mix
• 2 eggs
• 3/4 cup sour cream
• 1 1/4 tsp. almond extract
• 4 cup thawed Cool Whip

Directions

Line lid from 1 pan with plastic wrap to overhang sides by 2 inches. Stir chopped cherries and juice into ice cream; spread in lid. Cover with wrap; freeze until firm, 2 hours. Preheat oven to 350 degrees F. Grease pans.

At low speed, beat cake mix, eggs, sour cream 3/4 cup water and extract until combined. At medium high speed, beat 2 minutes. Divide between pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool. Return 1 cake layer to pan.

Invert ice cream onto layer; remove lid and wrap. Top with remaining layer. Wrap; freeze until ready to serve. Unwrap cake; invert onto plate. Spread with topping. If desired, top with sugar and cherries for a decorative look.

By Robin from Washington, IA