I'm not sure if I copied these 2 recipes from here, I might have picked them up from allrecipes.com I've been meaning to try them, but haven't yet. As I remember, they both got great reviews wherever I got them :) Ice Cream Sandwich Cake 16 oz chocolate syrup 3/4 cup peanut butter 19 ice cream sandwiches 12 oz cool whip 1 cup salted peanuts 1/2 jar caramel sauce Microwave chocolate syrup 2 minutes on high but do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half of chocolate mixture over sandwiches, then half the whipped topping. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares Oreo Ice Cream Sandwich Cake 1/2 cup hot fudge sauce, warmed (8 oz.) COOL WHIP, thawed, divided 8 OREO chopped 1 pkg. (4-serving size) Chocolate Instant pudding 12 vanilla ice cream sandwiches, unwrapped Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside. ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet. FREEZE at least 4 hours before serving. Can add m&ms or mini peanutbutter pieces,

This is a very good recipe. Whenever I serve this, I am always asked the recipe. Frozen Ice Cream Delight 2-1/2 cups cream-filled chocolate cookie crumbs, divided 1/2 cup butter or margarine, melted 1/2 cup sugar 1/2 gallon chocolate,coffee, or vanilla ice cream, softened. 1-1/2 cups salted peanuts 1 carton (8 0zs.) frozen whipped topping, thawed Chocolate Sauce: 2 cups confectioner's sugar 2/3 cup semisweet chocolate chips 1 can (12 oz.) evaporated milk 1/2 cup butter or margarine 1 teaspoon vanilla extract Combine 2 cups cookie crumbs with butter and sugar. Press into the bottom of a 13x9x2 pan. Freeze for 15 minutes. Spread ice cream over crumbs; freeze until firm, about 3 hours. Meanwhile, combine first four sauce ingredients in a saucepan; bring to a boil. Boil for 8 minutes. Remove from heat and stir in vanilla; allow to cool to room temperature. Spoon sauce over ice cream; sprinkle with nuts. Freeze until firm. Spread whipped topping over nuts and sprinkle with remaining cookie crumbs. Freeze at least 3 hours before serving. I let it set out a while before serving as it's hard to cut when frozen. The sauce is good to use with other desserts too. I always chop the peanuts a little also.

Trixie, my deepest apologies. I cannot find the one I actually used. It seems I got it mixed up with the one I found here posted by Marilyn in 2006. Marilyn said she will never use another recipe for Chocolate Cake and I agree. Here is what I remember of mine, and following it is Marilyn's: Ingredients: 1 lb semi-sweet chocolate, chopped 2 sticks butter 8 whole eggs 1 cup Splenda cup strong coffee 1 cup Splenda Glaze: 4 oz semi-sweet chocolate + 3 TBS butter  melt in double boiler Preparation: 1. Preheat oven to 325 degrees. 2. Generously grease a springform cake pan, including the sides. Line bottom with parchment paper. Line entire pan with heavy duty aluminum foil to make it waterproof. 3. Melt chocolate with butter over barely simmering water. Meanwhile, 4. Beat eggs for about 5 minutes, or until doubled in volume, then add Splenda. 5. When chocolate mixture has melted, add coffee. 6. Carefully fold in about 1/3 of the eggs. Fold until only a few streaks of the egg is showing. Then add another 1/3 using the same procedure, and finally the last third of the eggs. 7. Pour into pan and bake for about 22  25 minutes, or until the sides pull away from the pan. It will look like baked brownies. 8. Cool in the pan, then place pan in refrigerator for at least 8 hours or overnight. 9. 30 minutes before serving, remove from pan and invert onto plate. Spread with glaze to within ¼" of the edge. 10. Slice using a very hot but dry knife. --------------------------------------------------- Marilyn's recipe: I have a really good recipe for flourless chocolate cake but I saw this one in the new Fine Cooking magazine and had to try it because it's so much easier and quicker than mine. This was so good that I will never make my old recipe again! Flourless Chocolate Torte 16 ounces semi-sweet chocolate, chopped (divided) (their recipe called for bitter-sweet) 7 1/2 ounces butter cut into pieces (divided) 1/2 teaspoon instant espresso powder (this was my addition, it just makes chocolate taste more like chocolate.) 5 large eggs 1 cup granulated sugar 1 1/2 teaspoon real vanilla extract 1/4 teaspoon table salt 2 tablespoons water 1/4 cup unsweetened cocoa powder Position rack in the middle of the oven and heat to 300°. Lightly butter the bottom of a 9X2-inch round cake pan and line it with a piece of parchment paper cut to fit. Lightly butter the parchment paper and dust it with a little cocoa powder, tap out and discard excess. Melt 12 ounces of the chocolate with 6 ounces (3/4 cup) of the butter over low heat while stirring with a rubber spatula until smooth, stir in espresso powder. Set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sugar, vanilla, salt and water. Beat on medium high until the mixture is very foamy, pale in color and doubled in volume, about 2 minutes. Reduce speed to low and gradually pour in the chocolate then increase the speed to medium high and continue beating for 30 seconds. Add the cocoa powder and mix on low to medium low just until blended, another 30 seconds. Pour the batter into the prepared pan and bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. DonÂt over cook; torte will look soft and not set. Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down to form an even layer. Run a small, thin knife around the edges of the pan to loosen the cake. Cover with a cake plate and invert. Cover and refrigerate at least 6 hours or overnight. Melt remaining 4 ounces of chocolate with remaining 1 1/2 (3 tablespoons) butter over low heat, stirring until smooth. Spread the glaze evenly over the cold torte to within 1/4-inch of the edge. Refrigerate until glaze is set, 30 to 40 minutes. To serve, remove torte from refrigerator 30 minutes. Cut into 12 servings using a hot knife (dip knife in very hot water and dry). Here is a picture of it cut. Marilyn

How about this one: WHITE VELVET CAKE 4-1/2 large egg whites 1 cup milk 2-1/4 tsp. vanilla 3 cups sifted cake flour 1-1/2 cups sugar 1 Tblsp. baking powder 1/4 tsp. salt 12 Tblsp. (1-1/2 sticks) unsalted butter (softened) Grease & flour two 9-inch round cake pans. Preheat the oven to 350° F. In a medium bowl lightly combine the egg whites, 1/4 cup milk and vanilla. In a large mixer bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition. Pour batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a metal spatula and invert onto greased wire racks. Cool completely before frosting. Serves: 12. Recipe by Rose Levy Berenbaum. And here's the Seven Minute Icing Recipe I use: SEVEN-MINUTE ICING 2 egg whites 1-1/2 cups sugar 1-1/2 tsp. light corn syrup 1/3 cup cold water 1/8 tsp. salt 1 tsp. vanilla extract Combine all ingredients except vanilla in top of double boiler. Blend ingredients on low speed until smooth. Cook over boiling water; beat continuously on high speed for 7 minutes or until mixture holds peaks. Remove from heat; add vanilla. Beat at high speed for 2 minutes or until thick enough to spread. A hint: to make your cake moist, brush it with simple syrup before icing it. This holds true for any layer cake. Simple Syrup: 1 pint of water 1 lb. of sugar Combine the water & sugar in a heavy saucepan. Bring to a full boil. Cook 1 minute. This will keep in the refrigerator for months.