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Hot Fudge Ice Cream Bar Dessert
August 29, 2011

I made this cake as written last year and felt is was okay but nothing special, thus a 3 star rating. I decided to try it again this summer after reading dozens of ice cream cake recipes - and incorporated some of the other recipes into this basic idea. The new and improved version is a 4.5. I made a home made chocolate peanut butter fudge sauce, used lots of chopped up salted dry roasted nuts (sprinkling them generously over the chocolate fudge layer) and made sure to use a deep pan to accommodate the layers adequately. I also put a thin layer of the chocolate fudge sauce on the bottom of the pan before starting the first layer of ice cream sandwiches. These changes improved the cake immensely in my opinion. It feeds a lot of people - a 13x9 pan can definitely feed 15+. You can definitely make this a week or more ahead of time, just cover very tightly in the freezer.

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