ICE CREAM CAKE

For the cake:
1/2 cup butter
1 1/2 cups sugar
2 eggs, beaten
2 1/4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
1 quart vanilla ice cream
2 cups whipping cream
4 tablespoons instant chocolate pudding mix

Cream butter and sugar gradually. Add eggs and beat until the mixture is fluffy. Sift flour, salt, and baking powder and add alternately with milk and vanilla, beating well after each addition. Butter and flour in 9 inch round pan. Spoon cake in pan.
Bake at 350 F for 45 minutes. Cool cake and unmold on a rack. Cut the cake into two equal layers.
Place a layer in a in 9 inch round spring form pan. Spoon ice cream over cake and spread evenly.
Place other cake half over ice cream. Beat the whipping cream and chocolate pudding mix together until firm consistency.
Spread mixture smoothly and evenly over secondly layer of cake . Cover with plastic wrap and freeze.
Remove from freezer 20 minutes before serving.