For everyone who loves ice cream:

MELTED ICE CREAM CAKE

1 (18.25 ounce) package plain white cake mix
2 cups melted ice cream, your choice of flavor (see Cook's note)
3 large eggs
Cook's Note: You can melt the ice cream in the microwave on "Defrost." Check and stir it every few minutes until it becomes liquid. A pint of melted ice cream may not produce 2 cups, because some manufacturers pump air into the ice cream during the manufacturing process.

Preheat oven to 350 F and move the rack to the middle. Lightly mist a 12-cup Bundt or angel food cake pan with vegetable oil spray, and then dust it with flour. Shake out the excess flour and set the pan aside.

Place the cake mix, melted ice cream and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute to mix. Increase the mixer speed to medium and beat 2 minutes longer, scraping the sides as necessary until the batter is thick and well blended. Pour the batter into the prepared pan, smoothing the top with a rubber spatula.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, approximately 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a knife around the edge of the cake and invert it onto a small plate or rack for cooling, about 30 minutes more.

Finish with a light dusting of powdered sugar or your favorite icing.

Note: You can use any variety of cake mix with any combination of ice creams you might have on hand. I've used cake mixes with pudding, no pudding, extra moist and ultra-moist -- all with good results. I've also mixed together several flavors and brands of ice cream just to use up those last bits that take refuge in the back of the freezer.