Cedar Crest Peppermint Stick Ice Cream Cake
Ingredients:
1 16-ounce box white angel food cake mix
1 48 ounce Cedar Crest Peppermint Stick Ice Cream, softened 10-15 minutes
1 12-ounce can evaporated milk
2 cups granulated sugar
3 1-ounce squares unsweetened baking chocolate, chopped
1 teaspoon vanilla extract
Red and green peppermint candy, broken into pieces

Directions:
Move oven rack to lowest position in oven. Preheat oven to 350 degrees F. Wash and dry a 10-inch by 4-inch angel food (tube) pan. Follow directions for making angel food cake according to package directions. Cool cake completely before removing it from the pan. Run knife around edges of pan and remove cake from pan. Place cake on large plate upside down. Remove any large crumbs from sides and top of cake.

Using a sharp knife, remove a 1-inch layer from top of cake. Scoop out center from cake, leaving walls and bottom about 1 inch thick. Spoon Cedar Crest Peppermint Stick Ice Cream into cake. Replace top. Put covered cake in freezer until ice cream is frozen again (2 hours or overnight).

Prepare hot fudge sauce by mixing together milk, sugar, chocolate and vanilla in a heavy saucepan. Bring to a simmer over low heat and cook 5 minutes. Remove from stove and let cool slightly. Drizzle warm sauce over individual servings of cake and top with broken pieces of peppermint stick candies.

Makes 12-16 servings.

Shortcut: Substitute prepared hot fudge sauce in a jar for homemade sauce.