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Ice Cream Cake Dessert
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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. 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).
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |