Get all of your ingredients together before you start.
Make the Devil’s Food cake following manufacturer’s directions. Cook the cake on two pans in thin layers. You want the cake to cook into one inch high cakes.
Allow the cake to cool for at least one hour before assembling the hot fudge cake.
Assemble the cake. Layer the cake – cake, ice cream, cake, and put it back in the freezer. Let it set up for about thirty minutes, and then take it out of the freezer. Cut the cake into individual serving sized pieces. Put the pieces into plastic, re-sealable containers, and put in the freezer.
Make the hot fudge sauce. You can buy ready-made sauce to use, but it doesn’t taste as good.
Melt butter in a sauce pan, and stir three tablespoons of cocoa into the butter.
Remove from heat, and add 2 cups of powdered sugar. Stir into the cocoa mixture.
It will be very thick. Add a splash of milk at a time until it makes a thick gravy-like mixture. Cook for about fifteen minutes on medium or until it takes on a smooth, glossy texture. Set this off the eye, and allow it to cool.
(Store excess hot fudge sauce in the refrigerator.)
(Do not be tempted to dip your finger in to taste it. The sauce will be really hot, and will stick. I’ve gotten several bad burns tasting the sauce.)
Put the hot fudge cake together. Take out one cake serving from the freezer, put a generous portion of hot fudge sauce over the cake, top with whipped cream and a cherry.
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