On a hot August day, nothing beats layers of ice cream and sorbet covered in chocolate
2 pints raspberry sorbet, softened
2 pints premium quality vanilla ice cream, softened
2 pints orange sorbet, softened
1/2 cup unsalted butter
1/2 cup vegetable oil
1 pkg. (11.5 oz.) 60% cocoa semisweet chocolate chips
Pinch of salt
2. In saucepan over low heat, cook butter and oil 3 min. or until butter is melted. Remove from heat. Add chocolate chips and salt. Stir until smooth. Let chocolate mixture cool 10 min. or until at room temperature. Transfer to liquid measuring cup.
3. Unwrap cake and invert onto cooling rack set in jelly-roll pan (dip pan in warm water 3 sec. to loosen, if necessary); remove plastic. Pour chocolate mixture evenly over cake to coat. Freeze 30 min. Transfer cake to platter. Garnish with raspberries and orange segments, if desired.
Active time: 30 min.
Total time: 45 min., plus freezing time
Per serving: Cal. 431 Pro. 4g Carb. 56g Fiber 2g Sug. 40g
Chol. 75mg Sod. 48mg Total fat: 23g Sat. 13g Trans. 0g
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