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6Ingredients
40Minutes
410Calories
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Ingredients
US|METRIC
18 SERVINGS
- 13 oz. oreos (or chocolate sandwich cookies, plus additional to garnish if desired)
- 16 oz. chocolate cake (such as a storebought chocolate pound or bundt cake)
- 2 qt. vanilla ice cream (very soft)
- 1 cup chocolate sauce (such as Oreo Hot Fudge Sauce, warmed)
- 4 oz. dark chocolate
- 1 Tbsp. butter
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Directions
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium290mg12% |
| Potassium280mg8% |
| Protein6g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber3g12% |
| Sugars30g |
| Vitamin A6% |
| Vitamin C2% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Betz 3 years ago
made it as directed and it’s SO GOOD! lots of good textures and it’s ice cream cake, so, it’s good. used a store bought chocolate bundt cake that had a little frosting.
Sophie 4 years ago
Delicious! I didn’t have a springform pan so I used a regular cake pan with parchment paper. It worked out great! I also substituted the cake for chocolate chip cookies and made an oreo crunchy layer in the middle.
Pat 4 years ago
Made this for our adult son’s birthday. Easy to follow directions. I made chocolate cupcakes to use in the bottom layer, had half leftover so will purchase a smaller readymade cake next time. Everyone loved, will definitely make again for the next birthday!!
Bianca N. 6 years ago
This cake was amazing and quick and easy to make plus it didn’t taste freezer burnt like the ones in the store. This was the first time we walked away with zero cake left over. The only thing I would change is for the chocolate on top, heat it in the microwave in 30 second intervals and place in a bag, cut off the tip and drizzle across the cake. Definitely saving this recipe.