Pillsbury test kitchen home economists have heard it all.
When they told me some people were adding melted ice cream
to a cake mix, I couldn't believe it. Well, that's precisely
what I did with this fun recipe. Choose your flavor and let
the ice cream melt. The only trick is that you must have 2
cups of melted ice cream. For super-premium ice creams with
little overrun, that's 1 pint frozen. But for less expensive
brands with a lot of air piped in, you'll need to begin with
more than a pint. 
I made this cake with several flavors of ice cream and our
favorite was a super-premium from Ben & Jerry's Cherry
Garcia. With cherry and chocolate pieces and the cream and
the eggs in the ice cream, you need little else. Your
liquid, your fat, and your flavorings are all in the melted
ice cream. This recipe works well, too, in a 13- by 9-inch
pan. 
vegetable oil spray for misting the pan 
flour for dusting the pan 
1 package (18.25 ounces) plain white cake mix 
2 cups melted ice cream, your choice of flavor 
3 large eggs