hot fudge sundae trifle

yum. provided via martha.
Serves about 15

1/4 cup carmel sauce (optional)

1/4 cup hot water (optional)
2 teaspoons granulated sugar
1 prepared (2-pound) devil's food cake, cut into 2-inch cubes
6 cups vanilla ice cream, softened
1 1/2 cups heavy cream
1 tablespoon confectioners' sugar
3/4 teaspoon pure vanilla extract
Bittersweet chocolate shavings, for garnish
Hot Fudge


In a small bowl, stir together carmel, hot water, and sugar. Stir to combine; set aside.
In the bottom of a 3 1/2-quart trifle dish, place an even layer of cake cubes, cutting pieces to fit as necessary. Using a pastry brush, brush the cake cubes with 1/3 of the reserved carmel mixture to moisten. Using an offset spatula, spread 3 cups of vanilla ice cream on top of the cake layer. Repeat process and top with a layer of cake cubes brushed with remaining carmel mixture.
Cover trifle with plastic wrap and transfer to freezer; freeze until ice cream is set, about 1 hour and up to 1 week.
When ready to serve, remove trifle from the freezer 10 minutes before serving. Beat heavy cream to soft peaks in the bowl of an electric mixer fitted with the whisk attachment. Add confectioner's sugar and vanilla, beat until well combined. Top trifle with whipped cream and garnish with chocolate shavings; serve immediately with hot fudge sauce.