1 pkg chocolate cake mix
1/4 cup shortening
1/4 cup butter, softened
1 egg
1 Tbs water
1 tsp vanilla
1/2 gallon ice cream (in a square carton)

In a mixing bowl, combine cake mix, shortening, butter, egg, water and vanilla; beat until well blended. Divide into four equal parts. Between waxed paper, roll one part into a 10 x 6 inch rectangle. Remove one piece of waxed paper and flip dough onto an ungreased baking sheet. Score the dough into 8 pieces - score it down the center, long ways; then score it down the middle, then score each of those halves in half again. Repeat with remaining dough. Bake at 350 for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork; cool on baking sheets. Cut ice cream into 16 slices, each 3 x 2 1/2 inches. (cut the block of ice cream in half, long ways, then make seven cuts the other way, which makes your 16 pieces) Place ice cream between two chocolate cookies; wrap in plastic wrap individually. Freeze on a baking sheet overnight. Store in an airtight container.
Yield: 16 servings