Recipe - Hot Fudge Sundae

2 Jars (12oz) excellent
quality fudge sauce
1 1lb loaf pound cake
One half ga On vanilla ice cream
(preferably HaagenDazs)
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 homemade 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.