Butterscotch Ice Cream Cake by Zarnak Sidhwa

Ingredients:

• Butterscotch ice cream 1 liter
• Tinned cherries 1 cup
• Chocolate sauce 1/2 cup
• Vanilla sponge cake 8 inch round
• Almond praline 1/2 cup
  

Method:

1. Cut sponge cake into 2 halves and put one half on base of a spring form cake tin.
2. Mix together cherries and ice cream.
3. Then put half chocolate sauce and half ice cream over it.
4. Now keep 2nd half of cake over it and put remaining chocolate sauce and remaining ice cream.
5. Then put little chocolate sauce and sprinkle almond praline.
6. Keep tin in freezer to set.
   
7. Now open spring form cake tin, cut cake into pieces and serve.