HOT FUDGE SUNDAE CAKE ROLLS

Southern Living magazine, August 2006 p. 79,
By: Shirley Carter from Walls, Mississi8ppi

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Ingredients

Directions:
11 recipe chocolate angel food cakes
1/2gal.1/2 gal. vanilla ice cream, softened
1jar1 (10-oz.) jar maraschino cherries, drained and chopped
1container1 (16-oz.) container frozen whipped topping, thawed
Garnishes: grated chocolate, maraschino cherries
Hot Fudge Sauce
11. Bake, roll, and chill cakes as directed. Remove towels.
33. Freeze cake rolls at least 8 hours or until firm. Unwrap and frost each evenly with whipped topping. Serve immediately, or freeze cake roll 1 hour or until whipped topping is firm; rewrap with foil, and freeze until ready to serve.
Hot Fudge Sauce:
●Stir together 5 (1-oz.) semisweet chocolate baking squares and 1/2 cup butter in a heavy saucepan over medium-low heat, whisking constantly until melted.
●Whisk in 1 cup evaporated milk until blended. Gradually whisk in 1 (16-oz.) box powdered sugar; stir constantly until blended and smooth, and simmer 1 minute.
●Serve warm.
●Sauce may be stored in an airtight container in the refrigerator up to 2 weeks.