Here is the dessert Ricky and I made for V-day. It made so much though, and we have been eating it nearly every day since. The recipe comes from the Top Secret Restaurant Recipes book again. It's a very easy dessert to make.
1 18.25-ounce box devil's food cake mix
3 eggs
1 1/3 cup water
1/3 cup vegetable oil
1 half-gallon box ice cream (MUST be in a box) (the cookbook suggests plain vanilla, but we used vanilla ice-cream that had chocolate covered peanuts and pieces of waffle cone in it - use whatever ice-cream you prefer)
1 16-oz jar chocolate fudge topping
1 container Cool-whip or 1 can whipped cream
12 marachino cherries
1. Mix the batter for the cake as instructed on the box (use the cake mix, eggs, water and vegetable oil).
2. Measure 4 cups of the batter and pour it into a well-greased 13x9-inch baking pan. This will leave about 1 cup of batter you can either discard or use to make cupcakes (we added white chocolate chips to the extra batter and made chocolate mini-muffins).
3. Bake the cake according to the instructions on the box. Allow the cake to cool completly. (I let it cool for half a day).
4. When the cake has cooled, carefully remove it from the pan, and place it right side up onto a sheet of wax paper. With a long knife (a bread knife works great) slice horizontally through the middle of the cake, and carefully remove the top.
5. Pick up the wax paper with the bottom of the cake still on it, and place back in the baking pan.
6. Take the ice-cream from the freezer and, working quickly, tear the box open so you can slice the ice-cream like bread.
7. Make six 3/4-inch-thick slices and arrange them on the cake bottom in the pan. You might have to cut some of the ice-cream slices to make them fit on the cake. Do whatever you need to do to make it fit.
8. When you have covered the entire bottom cake half with ice-cream, carefully place the top half of the cake onto the ice-cream layer. You now have ice-cream sandwiched between two layers of cake. Cover the whole pan with tin foil and pop it into the freezer for at least a couple of hours. It will keep for weeks as long as you keep it covered.
9. When you are ready to serve the dessert, slice the cake so that it will make 12 even slices. You may not want to slice what you won't be serving at the time so that the remainder will stay fresh. Leave the cake you are using out for 5 minutes to defrost a bit.
10. While the cake is defrosting heat the hot fudge topping.
11. Pour the hot fudge over the cake slices and then add a mountain of whipped cream.
12. Top each slice with a cherry.
1 18.25-ounce box devil's food cake mix
3 eggs
1 1/3 cup water
1/3 cup vegetable oil
1 half-gallon box ice cream (MUST be in a box) (the cookbook suggests plain vanilla, but we used vanilla ice-cream that had chocolate covered peanuts and pieces of waffle cone in it - use whatever ice-cream you prefer)
1 16-oz jar chocolate fudge topping
1 container Cool-whip or 1 can whipped cream
12 marachino cherries
1. Mix the batter for the cake as instructed on the box (use the cake mix, eggs, water and vegetable oil).
2. Measure 4 cups of the batter and pour it into a well-greased 13x9-inch baking pan. This will leave about 1 cup of batter you can either discard or use to make cupcakes (we added white chocolate chips to the extra batter and made chocolate mini-muffins).
3. Bake the cake according to the instructions on the box. Allow the cake to cool completly. (I let it cool for half a day).
4. When the cake has cooled, carefully remove it from the pan, and place it right side up onto a sheet of wax paper. With a long knife (a bread knife works great) slice horizontally through the middle of the cake, and carefully remove the top.
5. Pick up the wax paper with the bottom of the cake still on it, and place back in the baking pan.
6. Take the ice-cream from the freezer and, working quickly, tear the box open so you can slice the ice-cream like bread.
7. Make six 3/4-inch-thick slices and arrange them on the cake bottom in the pan. You might have to cut some of the ice-cream slices to make them fit on the cake. Do whatever you need to do to make it fit.
8. When you have covered the entire bottom cake half with ice-cream, carefully place the top half of the cake onto the ice-cream layer. You now have ice-cream sandwiched between two layers of cake. Cover the whole pan with tin foil and pop it into the freezer for at least a couple of hours. It will keep for weeks as long as you keep it covered.
9. When you are ready to serve the dessert, slice the cake so that it will make 12 even slices. You may not want to slice what you won't be serving at the time so that the remainder will stay fresh. Leave the cake you are using out for 5 minutes to defrost a bit.
10. While the cake is defrosting heat the hot fudge topping.
11. Pour the hot fudge over the cake slices and then add a mountain of whipped cream.
12. Top each slice with a cherry.
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