Revised Lower Fat/Calorie Hot Fudge Ice Cream Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 Chocolate Cake mix3/4 C Egg Beaters1/2 C unsweetened applesauce1 1/3 C water6 Cups light mint chip ice cream1 C Fat Free Hot Fudge
Mix cake batter according to box instructions using egg beaters in place of eggs and applesauce in place of oil. Bake two 8 or 9 inch round pans according to temp on box. Let cool. Sit ice cream container on counter to soften for about 15-20 minutes. Scoop 6 Cups of ice cream in same size round cake pan and once smoothed out, return to freezer to harden. When cake is cool, remove ice cream from freezer. Fill sink with hot water, dip pan into water up to rim for count of 5 seconds. Remove from water quickly and run knife around edge to loosen. Flip over on top of bottom cake layer. Return to freezer to harden ice cream. Once ice cream is hardened, add second layer of cake. Heat hot fudge and spoon 1 cup onto top layer of cake. Smooth out and return to freezer to harden. When ready to serve use sharp knife to slice. Serving size is 1/16 of cake.
Number of Servings: 16
Recipe submitted by SparkPeople user VIKTORIALYN.
Number of Servings: 16
Recipe submitted by SparkPeople user VIKTORIALYN.
Nutritional Info Amount Per Serving
- Calories: 293.5
- Total Fat: 6.7 g
- Cholesterol: 7.8 mg
- Sodium: 294.2 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 2.0 g
- Protein: 5.3 g
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