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Add a photoServings: 6
Ingredients
- 2 jar (12-ounce) excellent quality fudge sauce
- 1 x 1-lb loaf lb. cake
- 1/2 gal On vanilla ice cream (preferably Haagen-Dazs) Amaretto di Saronno liqueur Maraschino cherries, w/ stems
Directions
- Refrigeratesix sundae glasses. Scoop the fudge sauce into the top of a double boiler and heat over simmering water. Keep hot. Using a long bread knife, trim the crust from the lb. cake, then slice six squares large sufficient to fit into the bottoms of the sundae glasses. Put a cake slice into the bottom of each glass. Top each with a generous scoop of the vanilla ice cream. Ladle the warm fudge sauce over the ice cream and top with a second scoop. Add in a healthy dash of the Amaretto de Saronno over each scoop then another serving of the warm fudge sauce. Garnish with the cherries and serve at once.
- Note: You may substitute your home-made warm fudge sauce for commercial sauce.
- THE PRIME RIB
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