HOT FUDGE SAUCE over DEVIL'S FOOD CAKE w/ ICE CREAM

GUEST RECIPE FEATURE

Submitted by: VELMA NIX GOBER

MILLBROOK, ALABAMA USA

HOT FUDGE SAUCE over DEVIL'S FOOD CAKE w/ ICE CREAM

Table of Contents: CAKES & DESSERTS (NON-FROZEN)

This scrumptious cake-dessert can be served with the cake still warm from the oven, or the cake can be at room temperature.  If serving with warm cake, make the hot fudge sauce before baking the cake.  If there is any hot fudge sauce left, Velma says that it can be frozen for later use.

1 box devil’s food cake mix

1 (12-oz.) can evaporated milk

2 c. granulated sugar

¼ cup butter

4 oz. (4 squares) Hershey’s unsweetened chocolate

1 tsp. vanilla extract

½ tsp. salt

½ gallon vanilla ice cream

Sweetened whipped cream (optional)

Stemmed red Maraschino cherries or sliced fresh fruit of choice (optional)

Bake the devil’s food cake mix according to the package directions in a 9” X 13” baking pan.  Allow cake to slightly or fully cool before cutting into serving-size squares.

Cut the ice cream into the same size squares as the cake, and return the ice cream to the freezer until ready to assemble the cake-dessert.

In a non-stick saucepan, heat the milk and sugar to boiling.  Cook at a full boil for 1 to 1-½ minutes while stirring constantly; then remove from heat and add the chocolate squares while continuing to stir until the chocolate is completely melted.

Remove the saucepan from the heat and beat vigorously with a whisk, a fork, or a hand-operated eggbeater (do not use an electric mixer) until uniform in appearance. Add the butter, vanilla, and salt; then mix well to blend.

When ready to assemble the cake-dessert and serve, cut the cake squares horizontally into halves; then make in layers:

Half layer cake

Ice cream layer

Another half layer cake

Hot chocolate sauce spooned over the top

Dollop of whipped cream or dollop of ice cream

Stemmed red Maraschino cherry or sliced fresh fruit

This is a “Super-Grande” Size Cake-Dessert that can be served alone with coffee, or after a not-too-large dinner or luncheon.  If your meal is also large; then cut the cake and ice cream into petite-size squares to serve.  It is a wonderful combination of flavors and textures complimenting each other.

Thank you, Velma, for sending this oh-so-delicious recipe.  I know the Internet viewers have got to be drooling along with me just looking at the photos!