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Prep Time
30 Mins
Bake Time
14 Mins
Cool Time
30 Mins
Freeze Time
3 Hours
Yield
Makes 8 servings

How to Make It

Step 1

Preheat oven to 350°. Grease 1 (9-inch) round cake pan and 1 (9-inch) springform pan, and set aside.

Step 2

Combine chocolate and butter in a large saucepan over low heat; cook, stirring frequently, until melted. Let cool to room temperature.

Step 3

Stir sugar, eggs, and vanilla into chocolate mixture. Combine flour, baking powder, and salt. Stir into chocolate mixture.

Step 4

Divide batter evenly between prepared pans. Bake 14 minutes or until toothpick inserted in center emerges with moist crumbs clinging. Cool completely on a wire rack.

Step 5

Pour half of Simple Butterscotch Sauce over cake baked in springform pan. Spoon 4 cups ice cream evenly over butterscotch sauce. Remove cake from round cake pan, and place on top of ice cream, pressing gently. Pour over remaining butterscotch sauce; top evenly with remaining ice cream. Freeze 3 hours or until firm.

Step 6

Run a knife around edge of springform pan, and release cake. Place on a serving plate. Pour Simple Hot Fudge Sauce on top of cake; sprinkle with nuts.

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