Mocha Hot Fudge Ice Cream Cake

mocha ice cream cake
Mocha Hot Fudge Ice Cream Cake
Makes 10 to 12 servings
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Sauce
  1. 1/4 cup water
  2. 1 tablespoon instant espresso powder
  3. 1 cup heavy whipping cream
  4. 1/2 cup light corn syrup
  5. 1/3 cup firmly packed brown sugar
  6. 8 (1-ounce) squares semisweet chocolate, chopped
  7. 1/4 cup butter
Cake
  1. 1 1/4 cups water
  2. 1 tablespoon instant espresso powder
  3. 1 (18.25-ounce) box chocolate cake mix
  4. 1/3 cup vegetable oil
  5. 3 large eggs
  6. 1/2 gallon dulce de leche or caramel ice cream, softened
  7. Garnish: chopped chocolate-covered espresso beans
Instructions
  1. For sauce: In a small bowl, combine 1/4 cup water and espresso powder, stirring until espresso is dissolved. In a medium saucepan, combine bring, corn syrup, brown sugar, and dissolved espresso to a boil over medium-high heat, stirring constantly. Cook for 5 minutes. Remove from heat, and stir in chopped chocolate and butter until melted and smooth. Cover and refrigerate up to 1 week.
  2. Preheat oven to 350˚. Line a 13x9-inch baking pan with heavy-duty aluminum foil. Spray with nonstick cooking spray.
  3. For cake: In a large bowl, combine 11/4 cups water and espresso powder, stirring until espresso is dissolved. Add cake mix, oil, and eggs, beating at medium speed with a mixer until mixture is smooth. Spoon batter into prepared pan.
  4. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool completely.
  5. Spread softened ice cream over cake. Cover and freeze for at least 4 hours or up to 1 month. Serve with warm fudge sauce. Garnish with chocolate-covered espresso beans, if desired.
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