Ingrédients pour Hot Fudge Ice Cream Sundae Cake
- Fudge Cake Mix
- Vanilla Ice Cream
- 1 (12 ounce) can evaporated milk
- 1 cup granulated sugar
- Unsweetened Chocolate Squares
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Whipped cream, for garnish (optional)
- Maraschino Cherry
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Comment préparer Hot Fudge Ice Cream Sundae Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
- Prepare your favorite boxed cake mix according to package directions. Bake, and let cool completely in the pan.
- Once cooled, carefully remove the cake from the pan and use a long serrated knife to slice the cake horizontally into two even layers.
- Place the bottom cake layer back into the prepared pan.
- Cut 1 pint of your favorite ice cream into even slices and arrange them evenly over the bottom cake layer.
- Top with the remaining cake layer.
- Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight.
- **Make the Hot Fudge Sauce:** In a medium saucepan, combine 1 (12 ounce) can evaporated milk and 1 cup granulated sugar.
- Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil.
- Continue boiling and stirring for 1 minute.
- Remove from heat and stir in 1 cup semi-sweet chocolate chips until melted and smooth.
- Stir in 4 tablespoons (1/2 stick) unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt until well combined.
- Let the fudge sauce cool slightly.
- Cut the frozen cake into squares.
- To serve, place a cake square on each plate and top generously with warm hot fudge sauce.
- Garnish with whipped cream and a maraschino cherry (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
230g
Fat
73g
Carbs
26g
