Fudge Sundae Cake

Fudge Sundae Cake

A no-bake, no-fuss, delicious dessert that needs just three ingredients!

Prep Time

30

Minutes

Total Time

4:30

Hrs:Mins

Makes

8

servings

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
  1. Cut 20x18-inch sheet of heavy-duty foil. Cut frozen cake horizontally into 4 thin slices; place bottom layer lengthwise on foil.
  2. 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.
  3. Wrap tightly in foil; freeze until firm, about 4 hours. To serve, cut into slices.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Rather than spooning the ice cream onto the cake, you can cut three 1-inch slices from one end of a half-gallon block of ice cream. These will fit perfectly over the pound cake slices.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 11g,
    • Trans Fat 1 1/2g),
  • Cholesterol 75mg;
  • Sodium 190mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 2g,
    • Sugars 36g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.