Printable | Taste of Home

Ice Cream Cake Dessert

1 package (18-1/4 ounces) chocolate cake mix
1 quart vanilla ice cream, softened
1 cup sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
3 squares (1 ounce each) unsweetened chocolate, chopped
1/2 teaspoon vanilla extract
1/2 cup slivered almonds

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. Bake at 350° for 23-28
minutes or until a toothpick comes out clean. Cool on a wire rack.

Printed from tasteofhome.com Nov 19, 2008

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Ice Cream Cake Dessert cont.

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. 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).