Preheat oven to 350. Grease and flour 3 (8-inch) round cake pans.
Line with parchment paper. Prepare Devil's Food Cake Batter, and
spoon into pans.
Bake at 350 for 12 to 14 minutes or until a wooden pick inserted
in center comes out clean. Cool in pans on a wire rack 10 minutes.
Remove from pans to wire racks, peel off parchment paper, and
cool completely (about 1 hour).
Place 1 cake layer in a 9-inch springform pan. Top with one-third
of ice cream (about 2 1/3 cups); sprinkle with half of crushed
wafers. Repeat layers once. Top with remaining cake layer and ice
cream. Freeze 8 to 12 hours.
Remove cake from springform pan, and place on a cake stand or
plate. Prepare Chocolate Ganache, and spread over top of ice-
cream cake. Let stand 15 minutes before serving. Garnish, if
desired.
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