Begin by placing the two layers of Chocolate Mint Chip Cake in the freezer, and freeze them for 2 hours. Twenty minutes before the 2 hour cake freezing time elapses, remove the Peppermint Chocolate Chip Frozen Dessert from the freezer to allow it to soften slightly. Place one layer of the frozen cake in the bottom of an 8-inch springform pan. Carefully and evenly spread the softened Peppermint Chocolate Chip Frozen Dessert over the top of the layer of cake. Place the remaining frozen cake layer on top of the frozen dessert and press down gently to sandwich the layers together. Cover the cake and return it to the freezer for several hours or overnight to freeze completely.
If the After Midnight Chocolate Glaze was previously made, place it in a small saucepan, and warm it over low heat. Remove the frozen cake from the freezer and remove the ring from the springform pan. Transfer the frozen cake to a rack and place the rack over a cookie sheet. Slowly drizzle half of the warmed glaze over the top of the cake, allowing it to run down the sides, covering it completely. Allow it to set for 10 minutes and then drizzle the remaining glaze over the cake, covering it completely and evenly. Allow the cake to set for 20-30 minutes or until no longer "tacky" to the touch (can also be refrigerated to speed up the process).
Using two long spatulas, carefully transfer the glazed cake to a platter for service. Fill a deep glass or pitcher with warm water, and place a long knife to warm in the water. Wipe the knife on a clean towel to remove the moisture and cut the cake in half. Dip the knife back into the water, wipe it on the towel again, and continue this procedure while cutting the cake into 12 pieces. If not serving all of the cake at once, cut only one half of it at a time. To store the cake, place a few toothpicks in the top of the cake, leaving them to stick out of the cake by an inch or more. Carefully, place plastic wrap over the toothpicks to make "a tent" over the top of the cake, and wrap it over the edge of the platter. Repeat the wrapping technique until the cake is covered completely. If you have a large airtight container that will hold the cake, place it in that as well. Store the cake in the freezer. Allow it to thaw for 15-20 minutes before cutting and serving.
*Note: You can also substitute an equal amount of another flavor of non-dairy "ice cream" (see recipe archives) or store bought non-dairy frozen dessert for the Peppermint Chocolate Chip Frozen Dessert in the recipe.
Yield: One 8-inch cake or 12 pieces
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