| 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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