HOT FUDGE SUNDAE CAKE

1 package DUNCAN HINES Moist Deluxe Dark Chocolate Fudge Cake Mix

1/2 gallon brick vanilla ice cream

Fudge Sauce

1 can (12 ounces) evaporated milk

1-1/4 cups sugar

4 squares (1 ounce each) unsweetened chocolate

1/4 cup (1/2 stick) butter or margarine

1-1/2 teaspoons vanilla extract

1/4 teaspoon salt

Whipped cream and maraschino cherries for garnish 

Directions: 

1. Preheat oven to 350°F. Grease and flour 13×9×2-inch pan. Prepare, bake and cool cake following package directions.

2. 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.

3. For fudge sauce, combine evaporated milk and sugar in medium saucepan. Cook, stirring constantly, over 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 extract and salt.

4. Cut cake into squares. For each serving, place cake square on plate; spoon hot fudge sauce on top. Garnish with whipped cream and maraschino cherry.