Hot Fudge Sauce For Banana Split Ice Cream Cake Recipes

HOT FUDGE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

BEST HOT FUDGE SAUCE

Steps:

• In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
• Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.

BANANA SPLIT ICE CREAM CAKE

Steps:

• Place a circle of parchment in the bottom of an 8-by-3-inch springform pan. Lightly coat bottom of pan with cooking spray to adhere parchment; set aside. Chill pan in freezer for 30 minutes.
• Beat 1 1/2 pints chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Using a small offset spatula or a spoon, spread the ice cream evenly on the bottom and up the sides of the springform pan. Work quickly, or the ice cream will not stay on the sides very long. If the ice cream starts to fall, return ice cream-lined pan to freezer for 10 minutes, and then finish lining. Transfer ice cream-lined pan to freezer until hardened, about 45 minutes.
• In the bowl of a food processor combine 2 bananas, milk, 1/4 cup sugar, and vanilla. Process 30 seconds or until smooth, and add remaining banana. Pulse until there are only small pieces of banana, about the size of peas. Transfer mixture to a bowl, and set aside.
• Remove the pan from the freezer, and spread half, about 3/4 cup, of the banana mixture into the bottom of the chocolate ice cream-lined pan. Return to the freezer until hardened, about 2 hours. Cover the remaining banana mixture with plastic wrap, and refrigerate. When hardened, remove the pan from the freezer; ladle 1 cup room-temperature Hot Fudge Sauce over the banana layer. Return to the freezer until hardened, about 15 minutes. Set aside the remaining fudge sauce to serve with the finished bombe, or store in a plastic container in the refrigerator for up to 1 week.
• Soften vanilla ice cream as above. Remove pan from the freezer, and add 1 cup softened vanilla ice cream, using a small offset spatula or spoon to spread it evenly. Return pan to freezer, and let ice cream harden, about 1 hour. The remaining soft vanilla ice cream can be returned to its container and stored in the freezer; it will soften quickly when you need it again.
• Preheat the oven to 350 degrees. Spread the walnuts evenly on a baking pan, and toast them in the oven, about 7 minutes, until fragrant and lightly golden. Remove from the oven, and let cool. In a medium nonstick saute pan, combine remaining 1/4 cup sugar and water. Stir over medium-high heat until sugar is dissolved; stop stirring, and let boil. The sugar will begin to caramelize in the pan; you can pick up the pan and slightly swirl the sugar to allow for even caramelizing. Let the caramel turn to a dark golden brown, about 5 minutes, and immediately add the nuts to the pan. Turn off the heat. Using a wooden spoon, stir the nuts in the caramel to coat them evenly. Transfer the nuts directly onto a Silpat baking mat (a French nonstick baking mat), and spread them into an even layer. Let cool; break into small pieces.
• Remove ice cream mold from freezer, and sprinkle an even layer of nuts over vanilla layer. Remove banana mixture from the refrigerator, and spread the remaining 3/4 cup over the nuts. Quickly return mold to the freezer, and let chill. When banana layer has hardened, about 2 hours, resoften the remaining cup of vanilla ice cream and spread evenly with small offset spatula or spoon.
• When vanilla ice cream has hardened, soften the remaining cup of chocolate ice cream; remove mold from freezer. Add final layer of chocolate ice cream, spreading it all the way to the edges and smoothing the top. If chocolate ice cream extends above the inside rim of the mold, run your finger around the top of the inside of the rim to give a clean edge. Cover with plastic wrap, and place in freezer to chill, about 4 hours, or overnight. When ready to serve, remove mold from freezer, and dip in very hot water for a few seconds. Unlatch the ring, and gently pull away from the bombe. Using a parchment bottom allows the bombe to slide off the pan base. Transfer bombe to cutting board. Using a sharp knife, slice the bombe into wedges, and serve.

HOT FUDGE SAUCE FOR BANANA SPLIT ICE CREAM CAKE

Steps:

• In a medium saucepan over medium-high heat, combine the chocolate, butter, sugar, water, and salt. Stir continuously until melted and combined. Add the corn syrup, and bring the mixture to a boil.
• Reduce heat, and simmer on low, stirring occasionally, until thickened, about 10 minutes. Remove from heat, and cool to room temperature.

CHASEN'S BANANA SHORTCAKE WITH BANANA SAUCE

Steps:

• Preheat oven to 350 degrees. Butter and flour 12 individual charlotte or cake pans.
• In large mixing bowl of electric mixer on high speed, cream butter with the sugar until pale and fluffy for approximately 5 minutes.
• Scrape bowl down often. Add eggs one at a time, beating well after each addition. Add vanilla. Continue beating on high speed for 6 minutes while frequently scraping down the sides of the bowl. Set aside.
• Resift flour with salt and baking powder. Add flour to cream mixture using lowest speed of the mixer. When incorporated, add cream. Beat only until blended.
• Place cake pans on baking sheet and divide the batter equally. Bake on the center rack 25-30 minutes or until toothpick interted in middle of each cake comes out clean.
• Cool 5 minutes on a wire rack in pans; remove and place right side up on cooling rack until completely cooled.
• For the whipped filling beat or whip the cream until stiff; fold in sugar and vanilla.
• Set aside (chill).
• For the banana sauce, toss the banana slices with the rum. Set aside. Whip the cream with sugar and vanilla until stiff. Fold softened ice cream into the whipped cream.
• Fold in the macerated bananas (with the rum) into the whipped cream mixture.
• To assemble:.
• Slice each cake horizontally into two equal layers. Place cake tops upside down on dessert plates. Poke or prick each cake with fork and drizzle with the rum. Spread chilled whipped filling generously on top of cake. Place a single layer of bananas to cover filling. Cover with more filling and top with the remaining cake layer. Spoon a dollop of filling on top of cake. Chill.
• When ready to serve, place remaining banana slices on top of the cake. Spoon on the Banana Sauce and Hot Fudge Sauce.

HOT FUDGE SAUCE

Steps:

• Combine the heavy cream, butter, brown sugar, corn syrup and salt in a saucepan. Bring to a simmer over medium heat, whisking. Add the chocolate and cocoa powder, reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes.
• Whisk in the vanilla. Let cool 10 minutes before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.

BANANA SPLIT CAKE

Steps:

• 1. Line a 13x9 dish with tin foil. So it can be removed easily when frozen :)
• 2. Layer 6 large ice cream sandwiches in the bottom of the dish *May need to be cut to fit in spots
• 3. Layer 6 cut bananas- that have been sliced
• 4. Pour Melted hot fudge sauce over bananas
• 5. Add a layer of chopped nuts & maraschino cherries
• 6. Pour Melted Butterscotch over the nuts & cherry layer
• 7. Layer the other 6 ice cream sandwiches on top
• 8. Layer of Cool Whip
• 9. Sprinkle with Chopped Nuts
• 10. Cover with Saran Wrap and freeze until solid.
• 11. When served, it is easily sliced with a warm knife.