PREPARATION:

1. Preheat oven to 350°F. Spray 4 (5X3-inch) mini loaf pans with cooking spray.
2. Combine cake mix, water, eggs and oil in large bowl. Beat with electric mixer at low speed 30 seconds or until just blended. Beat 2 minutes at medium speed or until well blended. Reserve 1-3/4 cups batter. Add cocoa to remaining batter; stir until well blended.
3. Divide chocolate batter evenly between 2 prepared pans. Divide reserved plain batter evenly between remaining 2 prepared pans.
4. Bake 30 minutes or until toothpicks inserted into centers come out clean. Cool in pans 10 minutes. Remove cakes from pans to wire racks; cool completely.
5. Trim rounded tops of cakes with serrated knife; discard trimmings. Cut each cake in half horizontally. Line 4 clean mini loaf pans with plastic wrap, leaving 2-inch overhang on all sides. Place 1 chocolate cake layer in each pan.
6. Place ice cream in large bowl; beat with electric mixer at medium speed about 30 seconds or just until spreadable. Spread 1 cup ice cream over each vanilla cake layer in pans; top with chocolate cake layers. Cover tops of cakes with plastic wrap. Freeze at least 4 hours.
7. Remove cakes from loaf pans; trim any uneven sides. Garnish with powdered sugar, dark chocolate curls and strawberry fans. To serve, cut each cake into 3 slices.