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The batter is poured into a 9x13-inch baking pan, chosen for its practicality: it makes for easy slicing and serving without complicated layering. The cake is baked at 325°F for approximately 30 minutes until a toothpick inserted into the center comes out clean. Once done, the cake should be cooled completely on a wire rack to prevent any heat from melting the ice cream during assembly.
Preparing the Ice Cream Layer
While the cake cools, the next step involves preparing the ice cream. For the best results, use ice cream stored in a square carton — this shape makes it easier to cut into uniform slabs. Carefully peel away the sides of the carton and cut the ice cream into two halves or slabs.