Butterscotch Icecream With Cherries
Butterscotch ice-cream:- 1 1/2 kilograms
Tinned cherries drained and seeded:- 1 small
Chocolate sauce:- 1/2 cup
Vanilla sponge cake round:- 1 8 inch
Halve the sponge cake horizontally and keep one half at the base of a spring form cake tin.
Mix together cherries and ice cream.
Spread a little chocolate sauce over the cake and half the ice cream over it.
Keep the 2nd half of the cake over it. Spread some chocolate sauce and pour the remaining ice cream over.
Drizzle the remaining chocolate sauce on top and using a toothpick make swirls.
Keep the tin in the freezer to set till firm.
Open the spring form cake tin, cut cake into wedges and serve.