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
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,
Yields
6 Servings