Fudge Sundae Cake Recipe

Ingredients

1

package (10.75 oz) frozen pound cake loaf, partially thawed

3/4

cup thick fudge ice cream topping

1

quart (4 cups) cherry nut ice cream, slightly softened

Preparation

Cut 20x18-inch sheet of heavy-duty foil. Cut frozen cake horizontally into 4 thin slices; place bottom layer lengthwise on foil.

Spread 1/4 cup of the ice cream topping over bottom layer. Spoon 1/3 of the ice cream over topping; smooth top. Repeat layers twice and top with remaining cake slice, pressing cake firmly.

Wrap tightly in foil; freeze until firm, about 4 hours. To serve, cut into slices.

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