Directions

1. Bake the cake batter according to package directions in two 8-inch cake pans.
   
2. Remove from the pans, cool completely, and then place in the freezer.
3. Line an 8-inch cake pan with waxed paper. Fill with the chocolate ice cream, cover with plastic wrap, and place in the freezer for at least an hour.
4. Use yellow food coloring to create yellow fondant; use red food coloring to create red fondant.
   
5. Knead the fondant until the color is mixed in.
   
6. Roll out the yellow fondant into a thin square.
   
7. Trim the edges to the desired size.
   
8. With the red fondant, roll out a thick circle. Cut out segments in the center of the circle; work in a bit of yellow food coloring to those pieces to lighten the color a bit. Then press them back in to create the look of a tomato. Create two tomatoes.
   
9. Use red and yellow food coloring to create “ketchup” and “mustard” using frosting.
   
10. Place the shredded coconut in a zip-top bag and add green and yellow food coloring. Mix until the coconut is green.
    
11. Take the bottom cake layer and place it dome-side down on your cake stand. Frost the flat side with the “ketchup” frosting.
    
12. On the flat side of the other cake layer, frost with “mustard” frosting. Set aside.
    
13. Remove the ice cream from the freezer and use the waxed paper to lift it out of the pan. If you need to, you can add warm water to a large baking dish and place the ice cream pan in it for a moment. Place the ice cream “burger patty” layer on the ketchup layer.
    
14. Add your slice of fondant “cheese” on the burger.
    
15. Add the “lettuce” on top of the cheese.
    
16. Place the “tomatoe” on top of the lettuce.
    
17. Add the second cake layer (“mustard”-side down) on top.
    
18. Lightly brush the top of your cake with melted butter and immediately add white sprinkles.
    
19. Serve and enjoy!