Friday, August 2, 2013

Hot Fudge Ice Cream Sundae Cake Recipe!

Makes 1 cake

1 (18 1/4 ounce) duncan hines moist deluxe dark fudge cake mix
1/2 gallon brick vanilla ice cream

Fudge Sauce

1 (12 ounce) can evaporated milk
1 1/4 cups sugar
4 (1 ounce) unsweetened chocolate squares
1/4 cup butter or 1/4 cup margarine
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
whipped cream, and
maraschino cherry (for garnish)


1 Preheat oven to 350 degrees, and grease & flour a 13x9x2 inch pan.
2 Prepare, bake, and cool the cake following the package directions.
3 Remove cake from pan, and split cake in half horizontally.
4 Place bottom layer back in pan.
5 Cut ice cream into even slices and place evenly over bottom cake layer. (Use all the ice cream).
6 Place remaining cake layer over ice cream.
7 Cover and freeze.
8 For Fudge Sauce:.
9 Combine evaporated milk and sugar in medium saucepan,.
10 Cook, stirring constantly, on medium heat until mixture comes to a rolling boil.
11 Boil and stir for 1 minute.
12 Add unsweetened chocolate and stir until melted; beat over medium heat until smooth.
13 Remove from heat and stir in butter, vanilla extract, and salt.
14 Cut cake into squares.
15 For each serving place a cake square on plate and spoon hot fudge sauce on top. Garnish with whipped cream and a cherry.


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