Toast slices of pound cake in oven on cookie sheet.
Add vanilla ice cream, Hot Fudge Sauce, whipped cream and cherries. It's delicious!
Mix and bake cake according to package.
Bake in 9 x 13-inch greased pan.
Let cake cool.
Then cut cake in half horizontally. Slice ice cream into about 1/2-inch slices.
Cover 1st layer of cake with ice cream slices.
Place 2nd cake layer on top of ice cream.
Frost top of cake with whip cream.
Freeze for 2 hours. Top with hot fudge, nuts and cherries before serving.
Make cake in a long, square pan.
It needs to be thin layered so you can cut thin square slices (2 per person).
Place 1 slice or square on plate.
Add slice of ice cream.
Add other slice of cake, then pour 2 tablespoons of warm sauce over this.
Add whipped cream and a cherry.
This makes a quick dessert for Sunday lunch.
Kids love it because it looks like Shoney's hot fudge cake.
hot knife(wiping in between cuts), and cutting the entire cake
omes out clean.
Serve hot fudge cake warm with vanilla ice cream
ale. Whisk in flour, then hot milk mixture.
Return to
irm.
Meanwhile, for the hot fudge sauce, place all ingredients in
repare, bake, and cool the cake following the package directions.
poon half of jar of hot fudge over the brownies.( You can
Bake chocolate cake mix in thin pan to make cake about 1-inch thick when baked.
Cool and cut into squares.
Slice ice cream into squares the size of your cake.
Layer with cake on bottom and top with ice cream.
Heat hot fudge topping and pour over cake and ice cream.
Can be frozen ahead of time for parties or meals.
Make cake mix as directed on box.
While cake is still warm, poke holes in cake and pour Eagle Brand sweet milk over cake and jar of hot fudge or caramel topping.
When cake is cool, top with Cool Whip.
Mix Bisquick, 1/2 cup sugar, 3 Tablespoons cocoa, milk and vanilla. Pour into greased crockpot. (I use a 3.5 quart).
Mix remaining 1/2 cup sugar, 1/3 cup cocoa and hot water and pour over batter in crockpot. Do not stir together.
Cook on high for 2 - 2.5 hours.
When it's done, the cake will have risen to the top, floating on the hot fudge sauce. YUM!
Beat eggs in small mixer bowl.
Blend in sugar and melted butter.
Combine flour, cocoa and salt.
Add to butter mixture. Stir in vanilla and nuts.
Pour into lightly greased 8-inch pie pan.
Bake at 350\u00b0 for 25 to 30 minutes or until almost set (pie will not test done).
Cool.
Cut into wedges.
Serve with ice cream and hot fudge.
Makes 8 servings.
Spray crock pot with cooking spray.
Whisk skim milk with dry pudding mix in crock pot until dissolved.
In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for two minutes until blended.
Very gently pour cake mixture over pudding mixture. DO NOT MIX!
Cover and cook on HIGH for 2 1/2 hours.
Serve hot.
Preheat oven to 350\u00b0. Grease a 9-inch square pan.
Combine first five ingredients.
Add milk and shortening.
Mix well.
Stir in pecans.
Pour into pan.
Sprinkle with mixture of brown sugar and cocoa.
Pour 3/4 cup of hot water over the top.
Bake for 45 minutes.
Invert onto serving plate.
Cut into squares.
Spoon hot fudge over top and serve with whipped cream.
Bake cake in a 9 x 13-inch pan according to directions.
Cool and remove from pan.
Cut cake lengthwise to make 2 layers.
Place bottom layer back in pan.
Cut ice cream into even slices and place over bottom layer, using all of ice cream.
Place remaining layer on top.
Cover and freeze.
ach of Peanut Butter and Hot Fudge for the decorative (and tasty
Mix together the first 6 ingredients (flour, sugar, cocoa, milk, oil and vanilla) and pour into a 2-quart baking dish. Sprinkle top with 1 cup pecans, 1 cup brown sugar and 1/4 cup cocoa.
Pour 2 cups hot water over entire mixture.
Bake at 350\u00b0 for 40 to 45 minutes.
Serve warm with ice cream.
Makes its own hot fudge sauce!
Mix cake mix, eggs, pudding and water with mixer at least 2 minutes.
Pour into 13 x 9-inch greased and floured pan.
Bake at 350\u00b0 for 30 minutes, until springs back to the touch.
While still hot, cut cake.
Cut piece in half.
Scoop ice cream inside.
Place top of cake back on.
Cover in syrup.
Garnish with whipped cream and cherry.
Heat oven to 350 degrees.
In mixing bowl, mix flour, granulated sugar, 2 Tbsp cocoa, the baking powder and salt.
Stir in milk, shortening and nuts.
Pour batter into ungreased baking pan, 9 x 9 x 2 inches.
Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter in pan.
Pour hot water on batter. Bake 45 minutes.
While hot, cut cake into squares; invert onto dessert plates and spoon sauce over each piece.
Serve warm and if you wish, top with sweetened whipped cream.
Makes 9 servings.