Dessert

Revised Lower Fat/Calorie Hot Fudge Ice Cream Cake is for Dessert.

Revised Lower Fat/Calorie Hot Fudge Ice Cream Cake takes 30 minutes to prepare.

Revised Lower Fat/Calorie Hot Fudge Ice Cream Cake takes 40 minutes to cook.

Revised Lower Fat/Calorie Hot Fudge Ice Cream Cake makes 16 servings.

The ingredients for Revised Lower Fat/Calorie Hot Fudge Ice Cream Cake are:

1 Chocolate Cake mix
3/4 C Egg Beaters
1/2 C unsweetened applesauce
1 1/3 C water

6 Cups light mint chip ice cream
1 C Fat Free Hot Fudge

Here is how you make Revised Lower Fat/Calorie Hot Fudge Ice Cream Cake:

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: 16Recipe submitted by SparkPeople user VIKTORIALYN.

The nutritional information for Revised Lower Fat/Calorie Hot Fudge Ice Cream Cake is:

• Servings Per Recipe: 16
• 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