Chocolate Sauce For Neapolitan Icebox Cake Recipes

NEAPOLITAN ICEBOX CAKE

Steps:

• Coat a standard 5-by-10-inch loaf pan with cooking spray, and line with plastic wrap, allowing a 2-inch overhang on the long sides; set aside. Process sandwich cookies in a food processor until finely ground; set aside.
• Using an offset spatula, smooth vanilla ice cream into bottom of prepared pan. Spread half of the cookie crumbs on top. Freeze 15 minutes. Smooth chocolate ice cream over cookie crumbs; top with remaining cookie crumbs. Freeze 15 minutes. Smooth pistachio ice cream over cookie crumbs. Cover with plastic overhang. Freeze until firm, at least 4 hours (up to overnight).
• To unmold, let cake stand at room temperature 10 minutes. Gently lift by plastic overhang, and unmold, pistachio side down, onto a platter. Remove plastic wrap. Top with chocolate sauce.

CHOCOLATE SAUCE FOR NEAPOLITAN ICEBOX CAKE

Steps:

• Bring cream and corn syrup to a simmer in a medium saucepan over medium heat. Remove from heat, and whisk in chocolate, vanilla, and salt until smooth.

EASY CHOCOLATE SAUCE CAKE

Steps:

• Preheat oven to 350°F.
• Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
• Mix brown sugar and cocoa and spread over batter.
• Carefully pour the hot water over all.
• Bake at 350°F for approximately 40 minutes.