HOT FUDGE SUNDAE CAKE ROLLS

By

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

View complete recipe

  • 2

Ingredients

  • Directions:
  • 1 1 recipe chocolate angel food cakes
  • 1/2 gal. 1/2 gal. vanilla ice cream, softened
  • 1 jar 1 (10-oz.) jar maraschino cherries, drained and chopped
  • 1 container 1 (16-oz.) container frozen whipped topping, thawed
  • Garnishes: grated chocolate, maraschino cherries
  • Hot Fudge Sauce
  • 1 1. Bake, roll, and chill cakes as directed. Remove towels.
  • 3 3. 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.

Preparation

Step 1

Garnish, if desired, and serve with Hot Fudge Sauce.

View complete recipe