1/2 gallon cookies & cream ice cream (softened)
1 pkg. chocolate fudge cake mix
1/2 c. vegetable oil
chocolate syrup
3 large eggs
1- 1/3 c. water
1- 8oz. container Cool-Whip


Spread ice cream evenly into two 9 inch round cake pans lined with plastic
wrap.  Place in freezer at least 1 hour. Remove from pans, and return to
freezer.  Combine cake mix, vegetable oil, eggs and water.  Beat at low
speed with an electric mixer until moistened.  Beat for an additional 2
minutes.  Pour batter into three greased and floured 9 inch round cake
pans.  Bake at 350 degrees for 20-25 minutes or until a wooden pick
inserted in center comes out clean.  

Cool in pans on wire racks for 10
minutes; remove from pans, and let cool completely on wire racks.  To
assemble cake, remove ice cream from freezer, and remove plastic wrap. 

Place one cake layer on cake platter; top with ice cream layer.  Repeat
with second cake layer, ice cream, and third cake layer.  Frost top and
sides of cake with Cool-Whip.  Cover and store in freezer.  When served,
drizzle with chocolate syrup.