Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Super-Chocolate Sundae Cake Bar
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- Level: Intermediate
- Total: 6 hr 15 min
- Prep: 5 min
- Inactive: 5 hr 35 min
- Cook: 35 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 544
- Total Fat
- 37 g
- Saturated Fat
- 17 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 6 g
- Cholesterol
- 88 mg
- Sodium
- 370 mg
Death by chocolate made easy: We use a boxed cake mix and good-quality, store-bought ice cream as the base for these build-your-own sundaes. The homemade chocolate sauce is super easy to make.
- Level: Intermediate
- Total: 6 hr 15 min
- Prep: 5 min
- Inactive: 5 hr 35 min
- Cook: 35 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 544
- Total Fat
- 37 g
- Saturated Fat
- 17 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 6 g
- Cholesterol
- 88 mg
- Sodium
- 370 mg
Ingredients
Cake:
Chocolate Sauce:
Directions
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
- Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
- Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour.
- Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
- For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
- Let the cake stand at room temperature for about 20 minutes before serving.
- Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover.
- Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.
