Strawberry Sundae Cake
Source of Recipe
Internet
List of Ingredients
18 1/4 packages devil's food cake mix
1 package (3.4 oz) instant vanilla pudding and pie filling
1/2 cup vegetable oil
4 eggs
1 cup water
2 quarts strawberry ice cream, softened*
Hot Fudge Sauce:
1 cup sugar
1/2 cup cocoa
dash salt
2/3 cup evaporated milk
1/4 cup butter (or margarine)
1 teaspoon vanilla extract
Toppings:
2 tablespoons pecans, toasted and chopped
1 1/2 cups whipped topping
15 maraschino cherries, drained
Recipe
In a mixing bowl, combine the cake mix, pudding mix, oil, eggs and water. Beat on low speed just until moistened. Beat on medium for 2 minutes or until smooth. Spread into a greased and floured 13-in. x 9-in. x 2-in. baking pan. Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely. Split cake into two horizontal layers. Return bottom layer to the pan. Cut ice cream into slices to fit cake; place on bottom cake layer. Replace the top. Cover and freeze until firm.
In a heavy saucepan, combine the first five sauce ingredients. Cook and stir over medium heat until mixture comes to a rolling boil. Remove from the heat. Stir in vanilla. Cut cake and serve frozen. Spoon hot sauce over each serving; sprinkle with pecans, add a dollop of whipped topping and top with a cherry.
*NOTE: Purchase a rectangular-shaped package of ice cream for the easiest cutting.
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