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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 9 |
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This dessert was also a sweet success. It's a recipe you can have fun with by changing cake and ice cream flavors and using various sauces to suit your family's taste buds.Karen Darrell, Bethalto, Illinois Ingredients:
1 package chocolate cake mix (regular size) |
1 quart vanilla ice cream, softened |
1 cup sugar |
1/2 cup evaporated milk |
1/2 cup light corn syrup |
3 ounces unsweetened chocolate, chopped |
1/2 teaspoon vanilla extract |
1/2 cup slivered almonds |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan.
2. Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack.
3. Invert cake and gently peel off waxed paper. Cut cake in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze.
4. In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm with cake. Sprinkle with almonds. Yield: 9 servings (1-3/4 cups sauce).
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