Rocky Road Ice Cream Cake
with Fudge Sauce
Recipe from: Chocolate! Good Housekeeping Favorite Recipes
by The Editors of Good Housekeeping
Cookbook Heaven at Recipelink.com
This ooey-gooey treat is like a big sundae made in a springforln pan. It’s prepared with chocolate ice cream, our secret Fudge Sauce (which is delicious spooned over a bowl of vanilla ice cream), cookies, peanuts, and miniature marshmallows. If you run short on time, jarred fudge sauce will do just fine.
Prep: 30 minutes plus chilling and freezing
Cook: 8 minutes
Makes 14 servings
FOR THE FUDGE SAUCE:
1 cup heavy or whipping cream
3/4 cup sugar
4 squares (4 ounces) unsweetened chocolate, chopped
2 tablespoons light corn syrup
2 tablespoons butter or margarine
2 teaspoons vanilla extract
FOR THE ROCKY ROAD CAKE:
2 pints chocolate ice cream, softened
14 chocolate sandwich cookies
2 cups miniature marshmallows
1 cup salted peanuts, coarsely chopped
Prepare Fudge Sauce: In heavy 2—quart saucepan, combine cream, sugar, chocolate, and corn syrup. Heat to boiling over medium heat, stirring occasionally. Cook over medium—low heat, stirring constantly, until sauce thickens slightly, 4 minutes longer. Remove from heat.
Add butter and vanilla; stir until butter has melted and sauce is smooth and glossy.
Cover surface of sauce with plastic wrap; refrigerate until cool, about 2 hours. Makes about 1 2/3 cups.
When sauce is cool, assemble Rocky Road Cake: Wrap outside of 9x3-inch springform pan with foil. Spoon 1 pint softened chocolate ice cream into pan. Cover ice cream with plastic wrap; press down to spread ice cream evenly and eliminate air pockets; remove plastic wrap.
Insert cookies, upright, into ice cream to form a ring around side of pan, making sure to push cookie to pan bottom.
Sprinkle 1 cup marshmallows and 1/2 cup peanuts over ice cream; gently press in with hand.
Spoon remaining ice cream over marshmallows and peanuts. Place plastic wrap on ice cream and spread evenly; remove plastic.
Spread 2/3 cup Fudge Sauce over ice cream (if sauce is too firm, microwave briefly to soften but do not reheat); reserve remaining sauce.
Sprinkle remaining marshmallows and peanuts over sauce; press in gently with hand. Cover cake with plastic wrap and freeze until firm, at least 6 hours.
To serve, uncover cake and remove foil. Wrap towels dampened with warm water around side of pan for abont 20 seconds to slightly soften ice cream.
Remove side of pan and place cake on cake stand or plate. Let stand at room temperature about 10 minute for easier slicing.
Meanwhile, place remaining Fudge Sauce in microwave-safe bowl. Heat in microwave oven uncovered, on High 30 to 40 seconds or until hot, stirring once.
Serve hot sauce to spoon over cake, if you like.
Each serving: About 365 calories, 7g protein, 36g carbohydrate, 23g total fat (11g saturated), 77mg cholesterol, 220mg sodium.http://www.recipelink.com/cookbooks/...8164403_3.html