Preheat oven, grease and flour pans.

(If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)

In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.
In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt.
Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter.
Pour about 1 2/3 cups batter into each prepared pan.

Bake until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely.

Wrap each layer separately in foil; freeze several hours or several days in advance of serving.

Prepare Ice Cream Layers.
Remove cake and Ice Cream Layers from freezer; peel off foil.
On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake.
Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream.
Arrange fruit in decorative design on top; pipe on Chocolate Cream Rosettes, if desired.

Makes 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Ice Cream Layers:

Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.

Chocolate Cream Rosettes:

In small mixer bowl, stir together 1/4 cup granulated sugar and 2 tablespoons HERSHEY'S Cocoa.
Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip. Recipe courtesy of The Hershey's Company