The German Chocolate cake is made in two 9-inch pans. The ice cream cake recipe, however, is made in a 10-inch pan, so it uses only three-quarters of the recipe. I was far too lazy to do the arithmetic, so I just made the whole recipe. I filled the cake pan and had enough batter left over for 11 cupcakes. If I'd known it could have made a dozen, I would have been more careful apportioning the batter.
After the cake is cut in half, composing the cake goes back to being fun. I put two pints of softened vanilla bean ice cream on top of skinny bottom layer. My personal choice would have been strawberry, but Jim doesn't like strawberry ice cream (how is that possible?), so I humored him with vanilla bean. My daughters used to call this "ant gut" ice cream; they thought that was extremely humorous.
Doug: "This is a keeper. Please make it again."
Mary: "Delicious. I love the hot fudge sauce."
Karen: "A perfect birthday cake, with the ice cream already in it!"
Jim: "The cake is great by itself, but even better with the ice cream."