Ice Cream Cake Dessert

• 1 package chocolate cake mix (regular size)
• 1 quart vanilla ice cream, softened
• 1 cup sugar
• 1/2 cup evaporated milk
• 1/2 cup light corn syrup
• 3 ounces unsweetened chocolate, chopped
• 1/2 teaspoon vanilla extract
• 1/2 cup slivered almonds

1. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan.
2. Bake at 350u0b0 for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack.
3. Invert cake and gently peel off waxed paper. Cut cake in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze.
4. In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm with cake. Sprinkle with almonds.

chocolate cake, vanilla ice cream, sugar, milk, light corn syrup, chocolate, vanilla, almonds

Taken from www.tasteofhome.com/recipes/ice-cream-cake-dessert/ (may not work)