Yield: 6 Servings
|2 \N||Jars (12-oz) excellent quality fudge sauce|
|1 \N||1-lb loaf pound cake|
|½ gallon||On vanilla ice cream (preferably Haagen-Dazs)|
|\N \N||Amaretto di Saronno liqueur|
|\N \N||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, .