• Preheat the oven to 350.
• Spray an 8-inch cake pan with baking spray and set aside.
• Add the cake mix, oil, water, egg whites, and vanilla to a large bowl or a stand mixer.
• Mix until combined (3-4 min).
• Pour the batter into the prepared pan and bake for 35-40 mins or until done.
• Use a toothpick to test for doneness in the center of the cake.
• Remove cake from oven and let cool completely.

Prep

• Using a serrated knife cut the box of ice cream open and then place it into the Springform pan.
• Press evenly into the pan then cover with plastic wrap to refreeze. (1-2 hours)
• Once the cake is cooled, cut off any doming on the top so you have a flat layer. This is called torteing. To torte the cake, spin it as you cut, do not try cutting straight across.
• Place a thin layer of buttercream on the top of the flattened cake layer.
• Remove the ice cream from the freezer, you can use a knife to loosen the ice cream from the sides of the pan.
• Open the springform and place the ice cream layer upside down on top of the frosted cake layer.
• Remove the top. *work quickly so it doesn’t melt*
• If your spring form is larger than the cake, use a serrated knife to cut off the excess ice cream. Hold the knife at a 90-degree angle, flush against the cake, and do not tilt it.
• Smooth out the ice cream and the cake, then place it back in the freezer for 6 hours. You want to work with a SOLID cake when it comes time to decorate. Don’t rush it as it can create a lot of frustration.

To Decorate:

• Apply a layer of vanilla frosting and use a cake comb to create lines around the side of the cake.
• Add the pink frosting to the piping bag and decorate all around the top edge of the cake.