Hot Fudge Ice Cream Sundae Cake Recipes

Steps:

• In a large, heavy-bottomed pot, heat 2 inches of vegetable oil to 350 degrees F.
• Whisk together the flour, granulated sugar, baking powder and kosher salt in a large bowl. Add the milk, butter, vanilla and egg and whisk until well combined.
• Make one funnel cake at a time: Pour 1/2 cup of the batter through a funnel (see Cook's Note) into the hot oil while making swirling and overlapping motions. Allow to fry and brown for 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Repeat with the remaining batter.
• Dust with confectioners' sugar and transfer to a plate. Top with a scoop of rocky road, cherry and caramel ice cream, a drizzle of hot fudge, some whipped cream and sprinkles.

Steps:

• In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
• Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
• For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
• Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

Steps:

• Heat oven to 350°F.
• Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
• Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
• Bake about 40 minutes or until top is dry.
• Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

Steps:

• In a heavy saucepan, melt milk chocolate chips and butter over low heat. Cool slightly. Whisk in egg yolks. Add flour just until combined. In a small bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form. Fold into chocolate mixture until blended. Fold in almonds., Pour into a greased 10-in. pie plate or quiche dish. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack., For sauce, combine sugar, cocoa and cream in a saucepan until smooth. Add semisweet chips and butter. Cook and stir over low heat until chips and butter are melted and mixture is smooth. Remove from the heat; stir in vanilla. , Cut cake into wedges; top with ice cream. Drizzle with warm sauce.

Steps:

• In a small saucepan, combine sugar and cocoa. Stir in the milk; add butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers., To reheat: Place sauce in a small saucepan; bring to a boil, stirring until smooth.

Steps:

• Heat oven to 350.
• Mix flour,granulted sugar,2 tbsp cocoa baking powder and salt in ungreased square pan,9x9x2.
• Mix in milk,oil and vanilla with fork until smooth.
• Stir in nuts.
• Spread in pan.
• Sprinkle brown sugar and1/4 cup cocoa over batter.
• Pour water evenly over batter.
• Bake about 40 minutes or until top is dry.
• Cool 10 minutes.
• Spoon into dessert dishes and top with ice cream.

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil, and coat it with cooking spray.
• Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky and then pat into the prepared pan.
• Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely.
• Spread the softened ice cream over the cake in 1 even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
• Let the cake stand at room temperature for about 20 minutes before serving. Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread over the ice cream. Top with your favorite sundae toppings, such as those suggested above. Use the foil to lift the cake out of the pan and place on serving platter. Slice and serve.

Steps:

• In a small bowl, stir together espresso, hot water, and sugar. Stir to combine; set aside.
• In the bottom of a 3 1/2-quart trifle dish, place an even layer of cake cubes, cutting pieces to fit as necessary. Using a pastry brush, brush the cake cubes with 1/3 of the reserved espresso mixture to moisten. Using an offset spatula, spread 3 cups of vanilla ice cream on top of the cake layer. Repeat process and top with a layer of cake cubes brushed with remaining espresso mixture.
• Cover trifle with plastic wrap and transfer to freezer; freeze until ice cream is set, about 1 hour and up to 1 week.
• When ready to serve, remove trifle from the freezer 10 minutes before serving. Beat heavy cream to soft peaks in the bowl of an electric mixer fitted with the whisk attachment. Add confectioner's sugar and vanilla, beat until well combined. Top trifle with whipped cream and garnish with chocolate shavings; serve immediately with hot fudge sauce.

Steps:

• In a large bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and extracts. Stir into dry ingredients just until moistened. Transfer to a 3-qt. slow cooker coated with cooking spray. Sprinkle with candies., Combine the water, coffee granules and remaining brown sugar and cocoa; pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted in the center of the cake comes out clean. Serve with ice cream, whipped cream and cherries.

Steps:

• Preheat oven to 350°.
• In a small bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and mix well.
• Add milk, butter and vanilla and mix.
• Spoon evenly into six ungreased 10 oz custard cups.
• Place cups on a 15x10 baking sheet.
• In a small bowl, combine brown sugar and 1/4 cup cocoa.
• Spoon 2 to 3 tablespoons of this mixture evenly over batter in each cup.
• Pour 1/4 cup hot water evenly over top in each cup.
• Bake at 350° for 20 to 25 minutes or until center is set and firm.
• Serve warm with a scoop of vanilla ice cream.

Steps:

• Bake cake according to package directions.
• Make fudge sauce by adding all ingredients together.
• Cook and stir for 15 minutes then remove from heat and add vanilla.
• To serve cake: slice cake in equal squares in pan.
• Then put a piece of cake in bowl and slice in half, like a sandwich.
• Pull box away from ice creme and slice ice creme so that you can place it between the 2 slices of cake.
• Now pour about 1/2 cup warm fudge sauce over cake and ice cream.
• Serve and enjoy.

Steps:

• Preheat oven to 350 degrees for a metal or glass pan or 325 degrees for dark or coated pans.
• In a large mixing bowl, combine cake mix, water, oil and eggs until combined and smooth. Pour batter into a well greased 9x13 inch baking pan and cook for 26-30 minutes, or until an inserted toothpick comes out clean. Let cool completely.
• After completely cooled, remove the cake from the pan and cut in half horizontally. Replace the bottom half of the cake into the pan. Cut ice cream into even slices and place over the bottom cake layer. Put the top half of the cake over the layer of ice cream. Cover and store in the freezer until ready to eat. Cut into slices and top with hot fudge, whipped cream, nuts and a cherry.

Steps:

• Preheat oven to 350°F; 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 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. stir 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. Stir in butter, vanilla and salt.
• Cut cake into serving squares. For each serving, place cake square on plate; spoon hot fudge sauce on top.
• Garnish with whipped cream and maraschino cherry.
• TIP: Fudge sauce may be prepared ahead of time and refrigerated in tightly sealed jar. Reheat when ready to serve.