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Category   Desserts - Breads
Sub Category   None

1 pkg. chocolate cake mix
1 quart vanilla ice cream, softened
1 c. sugar
1/2 c. light corn syrup
1/2 c. evaporated milk
1/2 tsp. vanilla
3 squares (1 ounce each) unsweetened chocolate, chopped
1/2 c. slivered almonds (optional)

Line a Pam sprayed 15 x 10 x 1 inch baking pan with waxed paper. Pam spray the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan. Bake at 350 degrees for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack. Invert cake and gently peel of waxed paper. Cut each in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze. In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm over cake. Sprinkle with almonds (optional).

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