Easy Hot Fudge Chocolate Ice Cream Cake
Here's what you will need:
- Ice Cream in a rectangular box package
- Cake
- Bottle of store bought Hot Fudge
Step 1: Bake the cake as directed using a bread loaf pan. You will not use all of the cake mix! Pour batter into pan so that it is about 1.5 inches deep. Baking the cake in a bread loaf pan makes it very easy to shave it down to match the size of the ice cream layer. Let cake cool for 10 minutes then remove from pan and let it cool completely on a wire rack. Once the cake has cooled measure it to the size of the ice cream box and trim it so that it is the same size. Take the cake trimmings and crumple them up and spread them on the serving plate to make a bed for the ice cream layer to sit on. This keeps the ice cream from sliding on the serving plate.
Step 2: It is easiest to use ice cream that comes in rectangular cardboard packaging. Let ice cream sit out and soften up just enough to run a sharp knife through it. Open the ice cream package and pull all of the sides away from the ice cream. Slice a layer of ice cream about 1.5 inches thick and place it on the bed of cake shavings on the serving plate.
Step 3: Place the trimmed cake layer on top of the ice cream layer and cover with plastic wrap. Place in the freezer until just before you are ready to serve the cake.
Step 4: When you are ready to serve the cake heat up the hot fudge as directed on the bottle. Pour a generous amount of hot fudge over the cake layer and let it drip down the sides. It doesn’t have to be perfect! Add candles or other topper (a cherry would be cute!) and enjoy!
