Dessert: Chocolate-Chip Ice-Cream-Sandwich Cake with Butterscotch Sauce

Here's a party-size ice cream sandwich that everyone will love. We use two 9-inch-diameter cake pans so that the cookies keep their round shape when baking. And there's no need for last-minute fuss; this can be made up to three days ahead.

Ingredients

3/4 cup (packed) dark brown sugar
1/2 cup dark corn syrup
6 tablespoons (3/4 stick) unsalted butter, diced
1/4 cup sugar
1/4 teaspoon salt
1/2 cup whipping cream
1 teaspoon vanilla extract

Instructions

Combine first 5 ingredients in heavy medium saucepan. Stir over low heat until both sugars dissolve. Increase heat and boil until large bubbles break on surface and sauce drops thickly from spoon, stirring constantly, about 2 minutes. Remove from heat; whisk in cream and vanilla (mixture may bubble vigorously). (Can be made 3 days ahead. Cover; chill. Rewarm slightly over low heat before using.)

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