Cedar Crest Peppermint Stick Ice Cream Cake Recipe
1 box (16 oz.) white angel food cake mix
1 1/2 gallon peppermint stick ice cream, softened 10 to 15 minutes
1 can (12 oz.) evaporated milk
2 C. sugar
3 squares (1 oz. each) unsweetened baking chocolate, chopped
1 t. vanilla extract
Red and green peppermint candy, broken into pieces
Move oven rack to lowest position in oven. Preheat oven to 350° F.
Wash and dry 10 x 4-inch angel food (tube) pan. Follow directions for making angel food cake according to package directions. Cool cake completely before removing from pan. Run knife around edges of pan and remove cake from pan. Place cake on large plate upside down. Remove any large crumbs from sides and top of cake.
Using sharp knife, remove 1-inch layer from top of cake. Scoop out center from cake, leaving walls and bottom about 1 inch thick. Spoon ice cream into cake. Replace top. Put covered cake in freezer until ice cream is frozen again (2 hours or overnight).
Prepare hot fudge sauce by mixing together evaporated milk, sugar, chocolate and vanilla in heavy saucepan. Bring to simmer over low heat and cook 5 minutes. Remove from stove and let cool slightly. Drizzle warm sauce over individual servings of cake and top with broken pieces of peppermint stick candies.
Makes 12 to 16 servings.
Note: For a shortcut, substitute prepared hot fudge sauce in a jar for homemade sauce.
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