Hot Fudge Sundae Ice Cream Cake

This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own.

Hot Fudge Sundae Ice Cream Cake, layers of vanilla ice cream between pound cake, topped with classic sundae toppings!

Hi friends! You can tell by the looks of these photos that today’s creation is a doozy!

One of my favorite ice cream treats has always been a hot fudge sundae. To me, the best desserts is when there is a mix of hot and cold elements. So, naturally warm hot fudge on top of cold ice cream just does it for me.

BUT, I also love cake…. obviously. So, I thought, why not combine the two in one ultimate dessert? HOT FUDGE SUNDAE ICE CREAM CAKE, que the dramatic Hollywood music…. dun dun dun DUN DUUUUUN!!!

LOL, but seriously… just look at it!

As you can tell, I used a pound cake to make this dessert. Not any old pound cake, a rich and buttery Sara Lee® pound cake! I used to love having it as a snack when I was younger and it was just so convenient to keep in the freezer.
Well, it still is convenient and I just had to pick one up when I saw it at Walmart last weekend in the freezer section.

I’ve been at my parents’ house in North Carolina for the past week and I really wanted to make something special for dessert the next night.
Needless to say, this ice cream cake came together super-fast! AND, my parents already had the ingredients on hand. (They are suckers for hot fudge sundaes too!)

So, the night before I make the ice cream cake itself and then just before serving, I added the toppings. It doesn’t get much easier or fast than this!

This is pretty much a non-recipe, recipe… as I tend to do from now and then.

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Hot Fudge Sundae Ice Cream Cake

Ingredients

• 1 10.75 oz Sara Lee pound cake
• 1-2 Cups vanilla ice cream softened but not runny
• Hot Fudge
• Whipped Cream
• Chopped Nuts
• Sprinkles
• Maraschino Cherries

Instructions

• Take Sara Lee pound cake out of package. Cut horizontally in two spots to get three even pieces. Place the bottom piece back into the metal container the cake came in that has been lined with plastic wrap.
• Place three scoops ice cream (about 1 Cup, just eye ball it) on top of the cake layer and smooth it out evenly. Place the middle layer of cake on top, repeat with ice cream, and lastly place the top layer of cake on. Wrap the whole thing well in plastic wrap and place in freezer over night or until frozen solid.
• When you are ready to serve, unwrap the cake on a cutting board, heat up the hot fudge to the directions on the back of the packaging. Place a good layer on top of the cake making sure it dribbles down the sides of the cake. Place on top toppings of your choice next, I used whipped cream, chopped mixed nuts, sprinkles and cherries! Cut, serve and enjoy!

Tried this recipe?Follow me @danadevolk or tag #danadevolk!

This is so super easy it is insane.

Look at it, just look at it!! YUM.

Ugh, words cannot explain how good this is, just trust me!

Now, GO MAKE IT!! 😉

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This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own.

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Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]

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