Chocolate Sauce
Description
It’s birthday week in our house (the girl’s are turning 2!) and so a lot of cake is required. Being the planning ahead personality that I am, and in great thanks to Brock’s brilliant idea (and personal need for homemade ice cream), we ventured to make the girls a homemade ice cream cake. We have a machine to do the real work, but I’m making notes here because it was so tasty, it may become an annual tradition.
I lined my big lasagna pan with Saran wrap and then over the course of a week, proceeded with making first a raspberry layer, then vanilla, and lastly a chocolate layer. When all was well frozen, we flipped it out onto my cake platter, basically drilled holes in it to place the candles and then covered it in the greatest chocolate sauce of all time. The recipe was discovered by Mom and is from the Mud Pie recipe in the Best of Bridge – enjoy! (often!)
Ingredients
2/3 c. sugar
3 T. butter
1/3 c. EACH cocoa AND whipping cream
1 t. vanilla
Instructions
In a heavy saucepan, combine the first 4 ingredients over low-medium heat and whisk constantly. If it feels too thick, splash in a bit more cream. Turn the heat up slightly and while continuing to whisk, bring the mixture to a boil.
Once it boils, remove from the heat immediately and whisk in the vanilla – be careful because it will pop and splatter!
Obviously, if you’re topping an ice cream cake, allow the sauce to cool – but definitely keep in mind how tasty it is when used as hot fudge – this is a (very!) regular treat in our house!
- Category: Sauces, Ice Cream
