Rachael Ray's No-Bake Ice Cream Cake

• 1 pound(s) cake loaf, vanilla, chocolate or swirl; about 10 oz.
• .25 cup(s) spiced rum, or any liqueur you have on hand
• 1 box(es) (rectangular, .5-gallon) vanilla, chocolate or swirl ice cream, slightly softened
• 1 jar(s) (10 to 12 oz.) chocolate sauce
• 1 cup(s) cocoa powder

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Directions

1. Line a loaf pan with plastic wrap so that it is completely covered, with enough plastic to overhang.
2. Cut the pound cake lengthwise in 4 equal rectangular slabs. Cut 1 of the rectangles in half widthwise, then cut another one of the rectangles in half lengthwise. You should have 2 full slabs, 2 thin rectangular strips and 2 squares. Layer the loaf pan with 1 of the full slabs on the bottom, then the 2 strips on either side. Place the 2 squares of pound cake on each end of the pan. Trim as necessary. The loaf pan should now be completely lined with pound cake.
3. Lightly brush the pound cake with liqueur. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it�s even all around the pan. Once the pan is full of ice cream, lay the remaining piece of pound cake on top and press it down. Cover the cake with the plastic wrap and put it back in the freezer for at least an hour.
4. Using the overhanging plastic wrap to help you pull it out, remove the ice cream cake from the pan. Place on a serving platter and unwrap. Drizzle with chocolate sauce, sprinkle with cocoa powder and serve.

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