Chocolate cake with caramel & honeycomb sauce

With chocolate, vanilla and honeycomb, this dessert has all your bases covered. A moist chocolate cake topped with vanilla ice-cream and drizzled with caramel sauce, this is a chocoholic's dream come true.
Preparation Time
5 - 10 minutes
Cooking Time
5 minutes
Ingredients (serves 6)
1 x 350g pkt frozen Sara Lee Chocolate Cake
1 x 50g bar Nestle Violet Crumble
80ml (1/3 cup) thickened cream
70g (1/3 cup, firmly packed) brown sugar
6 scoops vanilla ice-cream
Method
Thaw the cake following packet directions. Use a sharp knife to cut the Violet Crumble bar lengthways into thin shards.
Place cream and sugar in a saucepan over low heat, and stir until sugar dissolves. Simmer, stirring, for 3 minutes or until the sauce thickens slightly. Set aside for 5 minutes to cool slightly.
Meanwhile, cut the cake into 6 equal portions.
Divide the cake among serving plates and drizzle over caramel sauce. Top with ice-cream and sprinkle over the Violet Crumble. Serve immediately.