Ice-Cream Cake Loaf



1pkg frozen pound cake, thawed
2cups chocolate ice cream
4oz semisweet chocolate, chopped
1/3cup whipping cream

1. Remove top crust from cake if loose. Slice cake horizontally into thirds. Place bottom layer in prepared pan; spread with half of the ice cream. Top with second layer; spread with remaining ice cream. Top with remaining cake layer. Wrap in plastic wrap; freeze for 4 hours or until firm. (Make-ahead: Freeze for up to 1 week.)
2. Place chocolate in bowl. In saucepan or microwaveable bowl, heat cream until steaming; whisk into chocolate until smooth. Cover and refrigerate for 30 minutes or until thick but still pourable.
3. Using plastic wrap as handles, remove cake from pan; peel off wrap. Place cake on serving plate; pour chocolate sauce over top, letting excess drip down sides.