6 oz Butter or margarine
6oz Caster Sugar
5oz Self Raising Flour
1oz Cocoa Powder
1 Litre Honeycomb Ice Cream
120g Cadburys Crunchie or other Honeycomb (broken up)
Chocolate Sauce (to decorate)
Pre heat the oven to 180oC and grease a cake tin. Whisk butter and caster sugar together until light and fluffy add one egg at a time and whisk. Sift in the flour and cocoa and mix thoroughly. Bake for about 30-45 minutes (depending on the size of tin)
Once baked allow to cool thoroughly.
Allow the ice cream to thaw a little and mix in the broken up crunchie (reserving some for decoration).
Place grease proof paper around the edge of the tin you baked your cake in then place the cake back in the tin. Drizzle some chocolate sauce on top of the cake then spread the ice cream onto the cake smoothing out the top. Drizzle with some more chocolate sauce and the remaining crunchie pieces to decorate.
Refreeze for a couple hours then serve. Give the cake a minute or two to thaw.