Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.

Once the cakes are completely cooled, place one layer on a serving plate.

Spread the softened vanilla ice cream evenly over the first cake layer. Place in the freezer for 30 minutes to set.

After the vanilla layer has set, place the second cake layer on top and spread the chocolate ice cream over it. Return to the freezer for another 30 minutes.

Once set, spread whipped cream over the top and sides of the cake.

Drizzle chocolate syrup and sprinkle with sprinkles for decoration.

Freeze the cake for at least 2 hours before serving to ensure it holds its shape.