Serves: 4

1 cup dry chocolate cake mix (about 1/3 of the box)
1 egg
1/2 cup strong black coffee
French Vanilla ice cream in a round carton (I LOVE Edy’s Grand ice cream)
Whipped cream, chocolate syrup or sprinkles

Preheat GT Xpress. Mix cake mix, egg and coffee with wire whisk. Lightly spray wells of GT Xpress with no-stick cooking spray. Divide batter into wells, close and cook 7 minuttes. Remove and cool. Slice cakes in half to form 2 layers. Cut 1 inch slice of ice cream.

Hint: Use a bread knife and cut thru carton and ice cream together. Divide ice cream into 2 halves and place between cake layers forming sandwich. Wrap in plastic wrap and freeze at least 1 hour. To serve, cut into 4 wedges, garnish with chocolate syrup, whipped cream and sprinkles.

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