For Cake:
1 package Duncan Hines Moist Deluxe Dark Chocolate Fudge cake mix
1/2 gallon brick French vanilla ice cream

For Fudge Sauce:
1 can (12 oz.) evaporated milk
1 1/4 cups sugar
4 squares (1 ounce each) unsweetened chocolate
1/4 cup real butter
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt

1. Preheat oven to 350 degrees. Grease and flour pan (13 x 9). Prepare and bake cake as directed on package.

2. Remove cake from pan. Split cake in half horizontally. Place bottom layer back in pan. Cut ice cream into even slices and place evenly over bottom cake layer (use all the ice cream). Place remaining cake layer over ice cream. Cover and freeze.

3. For fudge sauce: combine evaporated milk and sugar in medium saucepan. Cook, stirring constantly on medium heat until mixture comes to a rolling boil. Boil and stir for 1 minute. Add unsweetened chocolate and stir until melted. Beat over medium heat until smooth. Remove from heat. Stir in butter, vanilla extract and salt.

4. Cut cake into squares. For each serving place cake square on plate: spoon hot fudge sauce on top. Garnish with shipped cream or Cool Whip, and a marashino cherry and a sprig of mint for decoration.

(You can prepare fudge sauce ahead and refrigerate in tightly sealed jar.)

Hint: Outline the pan with parchment paper and lay in the bottom when baking a cake. Also use Baker's Joy to spray in cake pan for easy release, for it is complete with the shortening and flour already mixed into the spray.

Mmmmmmmm........unbelievable!