Cake Recipes

1 pkg. Dark Chocolate 
Fudge Cake Mix
1/2 gallon brick 
vanilla ice cream

Fudge Sauce:
1 can (12 oz.) evaporated milk
1 3/4 cups sugar
4 squares (1 oz. each)
unsweetened chocolate
1/4 cup butter or margarine
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
Whipped cream, for garnish
marachino cherries, for garnish

Preheat oven to 350 degrees.
Grease and flour
13x9x2-inch pan.
Prepare, bake and cool cake
following package directions.
Remove cake from pan.
Split cake in half
horizontally.
Place bottom layer back
in pan.
Cut ice cream into even
slices and place evenly
over bottom of cake layer
(use all the ice cream).
Place remaining cake layer
over ice cream.
Cover and freeze.

For sauce,
combine evaporated milk and
sugar in medium saucepan.
Stir constantly on medium heat
until mixture comes to a rolling
boil.
Boil and stir for 1 minute.
Ass unsweetened chocolate
and stir until melted.
Beat over heat until smooth.
Remove from heat.
Sitr in butter, vanilla
extract and salt.

Cut cake into serving squares.
Spoon hot fudge sauce on top
of each cake square.
Garnish with whipped cream
and maraschion cherry.

Tip:
Fudge sauce may be prepared
ahead and refrigerated in
tightly sealed jar.
Reheat when ready to serve.

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