Add ice cream or yogurt to fruit mixture; blend until smooth, about two minutes.

Top with fruit mixture, and place remaining cake half on top, cut side down.

Allow the fruit mixture to cool to room temperature, then chill it.

Place the fruit mixture in a 6-cup gratin dish or large pie plate.

Add to the fruit mixture and stir well.

Stir in half of the fruit mixture; the dough will be wet and slack.

Combine fruit mixture and remaining 2 teaspoons sugar in a bowl; let stand 5 minutes.

Spread equal amounts of the fruit mixture in the two dishes.

Bake for about 30 minutes, or until fruit mixture is bubbly.

To serve, spoon the fruit mixture into 8 small bowls.