I wanted a higher ratio of ice cream to cake. If you’d like a taller cake with thicker cake layers, double the cake part of the recipe. When it’s time to stack one of the cake layers in a lined pan, use a 9 inch round pan with higher sides, such as a 9 inch round, 3 inch high springform. That should give you enough room for 1 layer of cake and a layer of ice cream. The final layer of cake will come up and out of the pan. Alternatively, you can just use any standard cake mix cake.[br][br]To make chocolate whipped cream, whisk 1/2 cup confectioners’ sugar, ¼ cup unsweetened cocoa powder, 2 tablespoons of milk and a pinch of cream of tartar in the bowl of a stand mixer. Put the mixer bowl in the refrigerator and chill for an hour. Add 1 cup of cream to the bowl and whip until stiff peaks start to form. Beat in a teaspoon of vanilla extract.