Chocolate Oreo Ice Cream Cake

Preheat oven to 325 degrees F. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.

In another medium bowl, using a hand mixer on high, mix together the eggs with the sugar and brown sugar until fluffy and creamy.

Add oil and vanilla and mix on medium until smooth. Add half the flour mixture at a time to the wet ingredients and mix on low just to incorporate. Add the LACTAID® Fat-Free Lactose-Free Milk, and the other half of the dry ingredients, and mix on low until smooth. Do not over mix.

Cut an 8-inch of parchment paper. Spray a round cake pan with nonstick spray, place in the fitted parchment paper, and spray again.

Pour in batter, and bake for 30 minutes, until cake springs back when lightly pressed with your finger.

Cool for 30 minutes in pan, then flip over and empty onto cooking rack and let cool completely (upside down; this will minimize cake top dome shape).

Gently cut the cake in half horizontally using a long serrated knife. (This is much easier if you wrap the cooled cake in wax paper or plastic wrap, and freeze for an hour or so) Line an 8-inch cake pan with plastic wrap, leaving overhang. Place one half of the cake in the lined cake pan.

Drizzle the syrup or sundae topping evenly over the surface of the cake, spreading gently without pulling out the delicate crumb.

Stir the softened LACTAID® Lactose-Free Cookies & Cream Ice Cream and spoon on top of the syrup, gently spreading evenly (Ice cream should be pliable, but NOT melted).

Place the second cake layer on top of the ice cream.

Cover with plastic wrap and gently press the whole cake down into the cake pan, creating a flat, even top.

Freeze for minimum 2 hours, or until entire cake is very firm.