Mocha Hot Fudge Ice Cream Cake
2015-06-19 19:25:51
Makes 10 to 12 servings
Sauce
- 1/4 cup water
- 1 tablespoon instant espresso powder
- 1 cup heavy whipping cream
- 1/2 cup light corn syrup
- 1/3 cup firmly packed brown sugar
- 8 (1-ounce) squares semisweet chocolate, chopped
- 1/4 cup butter
Cake
- 1 1/4 cups water
- 1 tablespoon instant espresso powder
- 1 (18.25-ounce) box chocolate cake mix
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 gallon dulce de leche or caramel ice cream, softened
- Garnish: chopped chocolate-covered espresso beans
Instructions
- For sauce: In a small bowl, combine 1/4 cup water and espresso powder, stirring until espresso is dissolved. In a medium saucepan, combine bring, corn syrup, brown sugar, and dissolved espresso to a boil over medium-high heat, stirring constantly. Cook for 5 minutes. Remove from heat, and stir in chopped chocolate and butter until melted and smooth. Cover and refrigerate up to 1 week.
- Preheat oven to 350˚. Line a 13x9-inch baking pan with heavy-duty aluminum foil. Spray with nonstick cooking spray.
- For cake: In a large bowl, combine 11/4 cups water and espresso powder, stirring until espresso is dissolved. Add cake mix, oil, and eggs, beating at medium speed with a mixer until mixture is smooth. Spoon batter into prepared pan.
- Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool completely.
- Spread softened ice cream over cake. Cover and freeze for at least 4 hours or up to 1 month. Serve with warm fudge sauce. Garnish with chocolate-covered espresso beans, if desired.
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