Hot Fudge Ice Cream Sundae Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) duncan hines moist deluxe dark fudge cake mix
1/2 gallon brick vanilla ice cream
Fudge Sauce
1 (12 ounce) can evaporated milk
1 1/4 cups sugar
4 (1 ounce) unsweetened chocolate squares
1/4 cup butter or 1/4 cup margarine
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
whipped cream, and
maraschino cherry (for garnish)

Preparation

Preheat oven to 350 degrees, and grease & flour a 13x9x2 inch pan.
Prepare, bake, and cool the cake following the package directions.
Remove cake from pan, and split cake in half horizontally.
Place bottom layer back in pan.
Cut ice cream into even slices and place evenly over bottom cake layer. (Use all the ice cream).
Place remaining cake layer over ice cream.
Cover and freeze.
For Fudge Sauce:
Combine evaporated milk and sugar in medium saucepan,.
Cook, stirring constantly, on medium heat until mixture comes to a rolling boil.
Boil and stir for 1 minute.
Add unsweetened chocolate and stir until melted; beat over medium heat until smooth.
Remove from heat and stir in butter, vanilla extract, and salt.
Cut cake into squares.
For each serving place a cake square on plate and spoon hot fudge sauce on top. Garnish with whipped cream and a cherry.