#1 Line 8-inch cake pan with plastic food wrap. Evenly spread softened ice cream into prepared pan. Cover and freeze for at least 2 hours #2 Heat oven to 350°F. Grease and flour 1 (8-inch) round baking pan. Set aside #3 Combine flour, baking powder, and 1/8 teaspoon salt in bowl. Set aside #4 Beat sugar and 1/2 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla and almond extract mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed. Gently stir in 3 tablespoons sprinkles. Pour batter into prepared pan #5 Bake 29-34 minutes or until toothpick inserted near center comes out clean. Place onto cooling rack cool 10 minutes. Loosen cake by running knife around inside edge of pan. Carefully remove cake from pan cool completely #6 Evenly cut cake into 2 layers #7 Place bottom cut layer onto serving plate. Top with ice cream disk and top cake layer, placing cut side onto ice cream, domed top up.