Strawberry Sundae Cake
Family and guests are pretty lucky when this is in the freezer.
- 1 Dark chocolate cake mix, (2 layer size)
- 1 4 serving pkg Instant vanilla pudding powder
- 1/2 cup Cooking oil
- 4 large Eggs
- 1 cup Water
- 2 litre Strawberry Ice Cream
- Hot Fudge Sauce (heated)
- 2 tbsp Toasted Pecans (chopped)
- 15 Maraschino Cherries with Stems (drained)
Place first 5 ingredients in large bowl. Beat on low until moistened. Beat on medium for about 2 minutes until smooth. Turn into greased 9x13 inch pan. Bake in 350F oven for about 35 minutes. A wooden pick inserted in center should come out clean. Cool. Remove from pan. Cut in half horizontally to make 2 layers. Return bottom layer to pan.
Slice ice cream into layers. Cover bottom layer of cake using all of the ice cream. Set second layer of cake on top. Cover. Freeze
To serve, cut and place piece on individual plate. Spoon on about 2 tbsp sauce per serving. Sprinkle with pecans and top with cherry.
Vanilla Sundae Cake
Use vanilla ice cream rather than strawberry.