Coffee Heath Bar ice cream cake with butterscotch sauce

1 cup granulated sugar

2 eggs

3/4 cup vegetable oil

1 cup boiling water

1. Set the oven at 350. Lightly coat the inside of a 9-by-5-by-3-inch nonstick loaf pan with some of the melted butter. Line the bottom of the pan with parchment paper, then lightly brush the paper with more melted butter. Set aside.

2. In a bowl, combine the flour, baking soda, and baking powder.

3. Sift the cocoa powder onto a large piece of parchment paper.

4. In an electric mixer, combine the sugar and eggs. With the paddle attachment, beat on medium-high speed for 2 minutes or until the mixture is slightly thickened and light in color. Turn the speed down to medium while slowly adding the vegetable oil in a steady stream. Mix for 1 minute or until incorporated.

5. Turn the mixer down to low. Add the boiling water in a slow stream. Mix for 45 seconds or until blended. Add the flour mixture and beat 1 minute.

6. Turn the mixer to medium and mix for 2 minutes. Scrape down the sides of the bowl. With the mixer on low, slowly add the cocoa powder. Mix 1 minute. Remove the bowl from the mixer. Use a rubber spatula to finish mixing the batter until thoroughly combined.

7. Transfer the batter to the prepared pan and spread it evenly. Bake on the center rack for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean.

8. Remove the cake from the oven and cool in the pan for 15 minutes. Invert the cake onto a baking sheet covered with plastic wrap and peel the paper from the bottom of the cake. Refrigerate for at least one hour. 9. While the cake is cooling, line the loaf pan with plastic wrap. When the cake is completely cool, cut it in half lengthwise. Set the top half of the cake aside (and reserve for snacking).

FOR THE ICE CREAM AND SAUCE

Serves 8.

1 quart premium coffee ice cream, softened

1 cup Heath Bar bits

1/2 cup heavy cream

4 tablespoons ( 1/2 stick) unsalted butter, cut into pieces

1/2 cup light brown sugar

Pinch of salt

1. In a large bowl combine the ice cream and Heath Bar bits. Spread the ice cream into the lined loaf pan. Press the bottom half of the cake onto the ice cream. Cover with plastic wrap and freeze for at least 4 hours.

2. In a small saucepan, combine the cream and butter. Cook over medium-low heat, stirring occasionally, until the butter melts.

3. Stir in the sugar and salt and cook, stirring frequently, for 5 to 10 minutes or until the sauce is thick and shiny.

4. Invert the cake onto a serving platter and remove the plastic wrap. Slice and serve on individual plates, drizzled with warm butterscotch sauce.

Chocolate cake adapted from "Death by Chocolate Cakes"; Butterscotch sauce adapted from "How to Cook Everything"