1 loaf shape angel food cake
1 (12 oz.) can chocolate fudge topping, warmed
1 pt. peppermint stick ice cream, slightly softened

Cut off a 1/2 inch slice from top of cake. Scoop out inside of cake, leaving a 1/2 inch thick shell. Gently press ice cream into hollow cake. Replace top. Wrap with plastic wrap. Freeze until ready to serve. Cut into 1 inch thick slices. Top with warm chocolate sauce.