I can’t remember the last time I shared a recipe on here! It probably has something to do with the fact that I couldn’t handle the thought of food for about 4 months! Luckily, my appetite has basically returned to normal and I’ve started to venture back to the kitchen.
No better place to start than with death by chocolate, right? Sunday was my Mom’s birthday, so I made a cake that I’ve been drooling over since I spotted it months ago on Picky Palate.
Ice Cream Sundae 4 Layer Chocolate Cake
1 box Devils Food Cake Mix
1 small box instant chocolate pudding mix
1/2 Cup water
1/2 Cup canola or vegetable oil
1 heaping Cup of Vanilla Ice Cream (or whatever ice cream flavor you choose)
1/4 Cup Hot Fudge Sauce
Chocolate Frosting of Choice
Preheat oven to 350 degrees F. Place cake mix, pudding, eggs, water oil, ice cream and hot fudge sauce into stand or electric mixer. Beat on low then medium for about 1 minute 30 seconds or until well combined and thick.
Divide evenly into 4 (9 inch) cake pans that have been generously sprayed with cooking spray. Bake for 15-20 minutes or until toothpick comes mostly clean from center. My pans are 13-inch, so I only had enough for two layers.
Let cool completely, loosen sides with a plastic knife then remove from pans. Place bottom layer onto a cake stand, spread with your favorite chocolate frosting….repeat until 3 layers are frosted leaving 4th layer on top. Frost remaining top and sides of cake with frosting. As much as I adore chocolate, I thought the cake would be a little rich with chocolate frosting, so I used whipped cream cheese.
Take a vegetable peeler and peel chocolate bloc to get curls, about 2 cups worth. Press curls onto sides of cake and serve room temperature or refrigerate to chill. I don’t own a vegetable peeler, so I broke a chocolate bar into pieces for a little something extra on top.
Since the entire cake was gone by the next day, I think it’s safe to say that everyone enjoyed it.