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In large sauce pan, over medium-low
heat, melt chocolate chips, hot fudge topping, and water, stirring
often. Remove from heat when melted and well blended |
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Slice pound cakes into 1/2" slices.
Then cut each slice diagonally so you end up with triangles |
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Arrange cake slices in 10" by 3"
spring form pan to cover bottom. Use small pieces to fill in any
gaps |
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Spread 1 quart of ice cream evenly over first
layer of cake. Cover pan with foil and freeze until ice cream is
solid (about 2 hours) |
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Remove pan from freezer. Stir chocolate
sauce. Only when you are sure that sauce is near room temperature,
spread a 1/4" layer on top of frozen ice cream layer |
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Sprinkle chopped Oreo cookies on chocolate
sauce layer, then spread another 1/4" layer of chocolate sauce on top
of cookies. Half of chocolate sauce should be left over in pan |
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Arrange remaining cake slices on top of
chocolate sauce layer. Use small pieces to fill in any gaps |
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Spread second quart of ice cream evenly over
second layer of cake. Cover pan with foil and freeze until ice cream
is solid (about 2 hours) |
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Remove pan from freezer. Stir chocolate
sauce. Spread remaining chocolate sauce on top of frozen ice cream
layer to top of pan and level it off |
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Leave foil cover off this time and refreeze
cake. When chocolate sauce is set on top of cake, cover cake with
waxed paper |
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Remove from freezer when time to serve.
If desired, quickly decorate cake with candies and candles. Use a
sharp heavy knife to cut cake. This cake is very decadent.
Serve small slices. |