1 angel food cake
1 pint peppermint ice cream
2-3 cups of cream or cool whip
Hot fudge sauce (recipe below)
Cut angel food cake horizontally through the center. Take 1/2 to 1 1/2 cups softened ice cream and spread across inside surfaces of cake. Rejoin top with bottom. Whip cream (or use cool whip). Spread whipped cream along the top and sides of cake. Freeze for 1 to 2 hours.
Hot Fudge Sauce:
1/2 cup (1 stick) unsalted butter
4 oz. unsweetened chocolate
1/4 teaspoon salt
3 cups sugar
1 2/3 cups evaporated milk
1 tablespoon vanilla
Melt butter and chocolate in large saucepan over low heat. Add salt, sugar, milk, and vanilla one at a time, blending after each addition until smooth. Increase heat to medium and whisk, while bubbling, 1 minute. Remove from heat.
Drizzle warm fudge over frozen cake. Slice and serve immediately.
Source: kutv.com
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