Ingredients
1 package chocolate cake mix (regular size)1/4 cup shortening1/4 cup butter, softened1 large egg1 tablespoon water1 teaspoon vanilla extract1/2 gallon ice cream
Preparation
In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into 4 equal parts.
Between waxed paper, roll 1 part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into 8 pieces, each 3x2-1/2 in. Repeat with remaining dough.
Bake at 350° until puffed, 8-10 minutes. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks.
Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between 2 chocolate cookies; wrap in waxed paper or another wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.
