Baskin-Robbins Ice Cream Cake

Prepare cake mix and bake in a greased 9x13 inch baking pan according to package directions. Transfer cake to a rack and cool completely. Line a sheet pan with wax paper. Carefully transfer cake to prepared pan. Using a serrated knife, slice praline ice cream lengthwise into two 2 inch thick sheets. Place the ice cream slices on top of cake. Slice the cake all the way around so the cake is the same size as the ice cream. Freeze cake 1 to 2 hours. Let vanilla ice cream stand 20 to 30 minutes at room temperature until softened. Stir ice cream until smooth. Frost cake completely with ice cream. Freeze cake 1 hour until set. Fit a pastry bag with a fancy tip and fill with white frosting. Pipe frosting decoratively around top and bottom of cake. Use colored frosting and additional decorating tips to further decorate cake. Cover cake with plastic wrap and freeze. Let cake stand 10 minutes at room temperature before serving.