Ingredients
500g packaged iced chocolate mud cake
500ml strawberry ice-cream, slightly softened
Cocoa powder, to decorate

Chocolate Sauce
250g dark chocolate, chopped
300ml thickened cream

1. Grease a 12cm x 22cm loaf pan. Line base and sides with baking paper, extending paper 2cm above sides of pan.
2. Cut cake horizontally into 3 slices. Trim each slice to fit width and length of pan. You may need to fill in gaps with cake trimmings.
3. To assemble cake, place 1 cake slice over base of prepared pan. Spread with half the ice-cream. Layer with another cake slice, icing-side facing down, remaining ice-cream then cake slice. Cover pan. Freeze overnight, or until firm.
4. Meanwhile, to make chocolate sauce, place chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth.
5. To serve, turn out loaf onto a serving plate. Dust with sifted cocoa. Cut into slices and serve with warm chocolate sauce.

Click here for more Pretty in Pink recipes.