Hot Fudge Ice Cream Cake

Years ago I planned a birthday party for my big brother.  I was afraid my party plans were ruined when the DC area {where I live} was hit with a huge snow storm.   January 6, 1996 was the first day of record breaking snows and another snowstorm hit a week later.  My big brother's birthday was sandwiched between the two storms.  I prepared to postpone the party, but everyone seemed inclined to dig themselves out of their homes.  My small apartment was filled from corner to corner with people.

Planning the menu, I decided to make a hot fudge ice cream cake.  Ice cream, in the middle of a blizzard?  Well, when we were younger, my sisters and brother and I would frequent our local Bob's Big Boy, sometimes just for dessert.  And our dessert of choice at Bob's was the Hot Fudge Ice Cream Cake ~ real vanilla ice cream sandwiched between two layers of rich chocolate cake and topped with hot fudge.  There was probably whipped cream and a cherry, but I just remember the fudge.  Thinking about some silly conversations and memories we had, it seemed the perfect birthday cake for the day.

The only regret was not making two ice cream cakes.  It was devoured.  This is now a go to recipe for birthdays and special celebrations, even in the winter months.  The highlight of the cake is the homemade hot fudge sauce.  I will often use the fudge recipe when making chocolate fondue.  It is so delicious.

As we have birthdays coming up, anniversaries of record breaking snowfall, and some extremely cold temperatures hitting us today, I thought I'd make a Hot Fudge Ice Cream Cake.  I think I'll curl up by the fire and enjoy a piece.  Or two.

Following the recipe is a How To Make an Ice Cream Cake, Step by Step.

Hot Fudge Ice Cream Cake

1 Boxed Fudge Cake Mix {recommend Duncan Hines Classic Dark Chocolate Fudge}
1/2 gallon Real Vanilla Ice Cream {recommend Kirkland Vanilla Ice Cream~ Costco Brand}
Hot Fudge Sauce {recipe follows}
Whipped Cream
Maraschino Cherries

For Fudge Sauce
1 c semi~sweet chocolate chips3 tbsp butter
1 14 oz can sweetened condensed milk
3 tbsp whipping cream
1 tsp vanilla

Preheat oven to 350F.  Grease a 13"x9" cake pan.
Make cake according to package directions and cool completely.
Slice cake in half horizontally.  Place bottom layer in cake pan.  Slice ice cream into even pieces and place evenly over bottom layer of cake.  Top with second layer of cake.  Cover and freeze until serving, at lease an hour.

To make fudge sauce, place all ingredients in saucepan and heat over medium heat to melt butter and chocolate chips. Stir constantly.  Remove from heat once butter and chips are melted; do not boil.

Cut cake into squares.  Serve with hot fudge sauce spooned over tops to drip down sides.  Add a dollop of whipped cream and a cherry, if desired.

How to Make an Ice Cream Cake, Step by Step

1.  Bake cake and cool completely.  Towards the end of the time the cake is cooling, place ice cream in the refrigerator to let it soften.  Let ice cream soften at least 30 minutes in the refrigerator, but could soften a bit longer.

With cake on a cooling rack, slice horizontally.  Using a serrated knife, such as a cake knife or a bread knife, works best.  Having the cake on the elevated surface allows it to be turned while it is being sliced and allows you to see that it is being sliced relatively evenly.

Do not separate layers of cake yet.  Cover with plastic wrap and freeze for at least 10 minutes or longer.  Chilling the cake before moving the layers helps keep the cake from breaking apart.

2.  Place one of the cake layers into the bottom of a cake pan, the same size as it was baked in.  Place the second half of the cake back in the freezer until ready to use.

Remove the ice cream from the refrigerator.  If the ice cream will not easily slide out of the container, use a pair of kitchen scissors to cut down the side and around the bottom.  Peel the container off of the ice cream.

Using a large knife, slice softened ice cream into three equal rectangles. Place two of the rectangles at opposite ends on the bottom layer of the cake which has been placed in the pan.  Use the remaining rectangle of ice cream to fill in the exposed areas of the cake.  Cut it into pieces, filling in as you work.

If the ice cream is soft enough, spread it to even it out.  The back of an ice cream scoop works well for this.  If the ice cream isn't soft enough to spread, cover the dish with the cake and ice cream, and place in the refrigerator for 10 minutes before spreading the ice cream.

3.  Remove the second layer of cake from the freezer.  Top the ice cream layer with the cake.  Lightly press down.  Cover the cake with plastic wrap.  Freeze for at least one hour before serving.