Jillaroo
Demented
- Location
- Mid North Coast NSW Australia
This is a very easy cake to do since it is a bought cake but the end result looks delicious ONE FOR DI
WITH chocolate, vanilla and honeycomb, this dessert has all your bases covered. A moist chocolate cake topped with vanilla ice-cream and drizzled with caramel sauce, this is a chocoholic's dream come true.
INGREDIENTS
1 x 350g pkt frozen Sara Lee Chocolate Cake
1 x 50g bar Nestle Violet Crumble
80ml (1/3 cup) thickened cream
70g (1/3 cup, firmly packed) brown sugar
6 scoops vanilla ice-cream
METHOD
Step 1 Thaw the cake following packet directions. Use a sharp knife to cut the Violet Crumble bar lengthways into thin shards.
Step 2 Place cream and sugar in a saucepan over low heat, and stir until sugar dissolves. Simmer, stirring, for 3 minutes or until the sauce thickens slightly. Set aside for 5 minutes to cool slightly.
Step 3 Meanwhile, cut the cake into 6 equal portions.
Step 4 Divide the cake among serving plates and drizzle over caramel sauce. Top with ice-cream and sprinkle over the Violet Crumble. Serve immediately.
WITH chocolate, vanilla and honeycomb, this dessert has all your bases covered. A moist chocolate cake topped with vanilla ice-cream and drizzled with caramel sauce, this is a chocoholic's dream come true.
INGREDIENTS
1 x 350g pkt frozen Sara Lee Chocolate Cake
1 x 50g bar Nestle Violet Crumble
80ml (1/3 cup) thickened cream
70g (1/3 cup, firmly packed) brown sugar
6 scoops vanilla ice-cream
METHOD
Step 1 Thaw the cake following packet directions. Use a sharp knife to cut the Violet Crumble bar lengthways into thin shards.
Step 2 Place cream and sugar in a saucepan over low heat, and stir until sugar dissolves. Simmer, stirring, for 3 minutes or until the sauce thickens slightly. Set aside for 5 minutes to cool slightly.
Step 3 Meanwhile, cut the cake into 6 equal portions.
Step 4 Divide the cake among serving plates and drizzle over caramel sauce. Top with ice-cream and sprinkle over the Violet Crumble. Serve immediately.
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