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Fudge Sundae Cake

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Fudge Sundae Cake
  • Prep 30 min
  • Total 4 hr 30 min
  • Servings 8
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A no-bake, no-fuss, delicious dessert that needs just three ingredients!
Updated Jan 29, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

430 Calories, 21g Total Fat, 6g Protein, 53g Total Carbohydrate, 36g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
11g
53%
Trans Fat
1 1/2g
Cholesterol
75mg
26%
Sodium
190mg
8%
Potassium
300mg
8%
Total Carbohydrate
53g
18%
Dietary Fiber
2g
7%
Sugars
36g
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
6%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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