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
Heat oven to 350°F. Grease and flour 1 (8-inch) round baking pan. Set aside
Combine flour, baking powder, and 1/8 teaspoon salt in bowl. Set aside
Beat sugar and 1/2 cup butter in bowl at medium speed until creamy. Add eggs, beating well after each addition. Add 1 teaspoon vanilla and almond extract; mix. Add flour mixture alternately with milk. Stir in 3 tablespoons sprinkles. Pour batter into pan
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
Evenly cut cake into 2 layers
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
