Triple Chocolate Cake and Ice Cream

1 chocolate cake mix, prepared as directed for 2 round cake layers (could also use pink camo cake mix if able to find at local store)
½ gallon Blue Bell Pink Camo ‘n Cream Ice Cream (ice cream), slightly softened, divided
2 containers ready-to-spread chocolate icing (may have some left over)
whipped topping, thawed (optional)
fresh berries as a garnish (optional)
shaved chocolate as a garnish (optional)

Cut each cake layer in half horizontally.  On the cut surface of each bottom layer, quickly place half-scoops (half of a sphere) of ice cream to cover the entire surface.  Spread gently to smooth the surface of the ice cream and cover with the top layer of cake, cut side down.  Wrap each filled layer separately in plastic wrap and freeze for 2-3 hours.  15 to 20 minutes before serving, remove cake layers from freezer.  Place one filled layer on serving platter.  Spread icing on top.  Place second filled layer on top of icing.  Spread remaining icing on top and sides of cake.  Cut into wedges and serve on dessert plates.  Top each cake slice with and additional scoop of ice cream, if desired.  Or add a dollop of whipped topping and fresh berries.  Garnish with shaved chocolate (optional).  Serve immediately.  Makes 12-16 servings.