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1 cup butter
8 (1-ounce) squares semi-sweet chocolate
1 cup sugar
5 large eggs
1/2 cup all-purpose flour
1/2 gallon vanilla ice cream, softened
6 (2.07-ounce) Snickers candy bars, chopped and divided
3/4 cup chocolate sauceGarnish: chocolate sauce and caramel sauce
1. Preheat oven to 350°.
2. In a large bowl, combine butter and chocolate. Microwave at high (100% power) in 30 second intervals, stirring after each, until chocolate is melted and smooth. Whisk in sugar. Add eggs, one at a time, whisking well after each addition. Whisk in flour until smooth. Pour batter into an ungreased 10-inch springform pan. Place pan on a rimmed baking sheet. Bake for 25 minutes. Let cool completely.
3. In a large bowl, combine ice cream and half of chopped Snickers bars.
4. Spread chocolate sauce evenly over cake layer. Spread ice cream mixture over chocolate sauce. Cover and freeze for 4 hours, or until firm. Drizzle cake with chocolate sauce and caramel sauce, if desired. Sprinkle with remaining chopped Snickers bars.
Recipe Courtesy of Cooking with Paula Deen Magazine