Gallery

Recipe Summary

prep:
30 mins
bake:
14 mins
cool:
30 mins
freeze:
3 hrs
total:
4 hrs 14 mins
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

  • 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.

  • 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.