| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Dessert | 6 | Servings |
INGREDIENTS
| 2 | Jars (12-oz) excellent quality fudge sauce | |
| 1 | 1-lb loaf pound cake | |
| 1/2 | ga | On vanilla ice cream (preferably Haagen-Dazs) |
| Amaretto di Saronno liqueur | ||
| Maraschino cherries; w/ stems |
INSTRUCTIONS
Chill six sundae glasses. Scoop the fudge sauce into the top of a double boiler and heat over simmering water. Keep warm. Using a long bread knife, trim the crust from the pound cake, then slice six squares large enough to fit into the bottoms of the sundae glasses. Put a cake slice into the bottom of each glass. Top each with a generous scoop of the vanilla ice cream. Ladle the hot fudge sauce over the ice cream and top with a second scoop. Add a healthy dash of the Amaretto de Saronno over each scoop then another serving of the hot fudge sauce. Garnish with the cherries and serve at once. Note: You may substitute your home-made hot fudge sauce for commercial sauce. THE PRIME RIB K STREET N.W., WASHINGTON, D.C. From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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