Chocolate Ice Cream Cake with Hot Fudge Layer
This ice cream cake sandwiches a thick layer of vanilla ice cream and hot fudge between two rounds of chocolate cake. Using a boxed mix keeps the work simple, and it can be made a day ahead, which makes it handy for birthdays and summer parties.
Preparation Steps
Make the cake batter following the box directions. Divide it between two greased 9-inch (23 cm) round pans and bake at the temperature given on the box, usually 350°F (175°C), until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto a rack and let them cool completely. Warm cake will melt the ice cream.
About 15 minutes before assembling, take the ice cream out of the freezer so it softens to a spreadable consistency.
Set one cake layer on a serving plate. Spread the ice cream over it in an even, thick layer, then drizzle with about half of the hot fudge sauce. Scatter over crushed cookies or nuts if you like.
Place the second cake layer on top and press down gently. Wrap or cover the cake well and freeze for at least 4 hours, until the ice cream is firm.
Warm the remaining hot fudge sauce. Drizzle it over the top of the cake and finish with whipped cream, chocolate chips, nuts or cherries.
Let the cake stand for 5 to 10 minutes before slicing with a large knife dipped in hot water.
Tips & Variations
- Wrap the cooled cake layers and chill them for 30 minutes before assembling; cold cake keeps the ice cream from melting as you work.
- Swap the vanilla ice cream for cookies and cream, mint chocolate chip or strawberry for a different flavor.
- Keep leftovers tightly wrapped in the freezer for up to 2 weeks.
Community Comments (0)
Have thoughts on this recipe?
Sign in to leave a comment or share your cooking experience.
No comments yet
Be the first to share your thoughts on this dish!