Recipe: Triple chocolate cake sundae
3 tablespoons half-and-half cream
1 bar (3.5 ounces) white chocolate cut into small pieces
4 1/2-cup scoops chocolate cake ice cream
1 cup fresh raspberries, divided
In small microwave-safe bowl, combine half-and-half and white chocolate. Microwave on high, 30 seconds.
Stir until chocolate is melted and mixture is smooth. Heat an additional 10 seconds if not melted.
Cover and refrigerate until thickened to a medium sauce, about 50 minutes.
Gently fold in 1/4 cup raspberries.
If sauce thickens too much during refrigeration, re-warm in microwave for 10 seconds.
(Recipe tested in a 1250 watt microwave. Adjust cooking times accordingly.)
Place ice cream into 4 serving bowls. Top each with 2 tablespoons white chocolate-raspberry sauce and 4 fresh raspberries.
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