Hot Fudge Sundae Cake

1 pkg Duncan Hines® Moist Deluxe Dark Dutch Fudge Cake Mix
½ gallon brick vanilla ice cream
Fudge Sauce
1 can 12oz evaporated milk
1-3/4 cups sugar
4 squares Baker’s® Unsweetened Chocolate
¼ cup margarine
1½ tsp. vanilla
¼ tsp. salt
Whipped Cream
Maraschino cherries

Prepare, bake and cool cake following directions on package for basic recipe, using greased and floured 13 x 9“glass baking pan. Remove cake form pan.
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Split cake in half horizontally. Place bottom layer back in pan. Cut ice
cream into even slices and place evenly over bottom cake layer. Use all
the ice cream. Place to cake layer over ice cream. Cover and freeze.

For fudge sauce, combine evaporated milk and sugar in medium saucepan. Stir constantly over medium heat until mixture comes to rolling boil. Boil and stir 1 minute. Add unsweetened chocolate and stir until melted. Beat over heat until smooth. Remove from heat. Stir in margarine, vanilla and salt.

To serve, cut cake into serving squares. Spoon hot fudge sauce on top of each cake square.

Garnish with whipped cream and cherries.

12 to 16 servings