Red Velvet Sundae Jars

Let egg and butter stand at room temperature for 30 minutes. Place 12 wide-mouth half-pint canning jars in a shallow baking pan; set aside. In a small bowl, stir together flour, cocoa powder and salt; set aside. Preheat oven to 350°.

In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat on medium speed for 2 minutes more. Add egg, beating well. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter. Divide batter evenly among jars (about 3 tablespoons per jar).

Bake for about 20 minutes or until a toothpick inserted in the centers comes out clean. Cool in jars on a wire rack.

Microwave hot fudge 10 to 20 seconds to soften. Spoon in mounds on center of each cooled cake. Freeze for 30 minutes or until fudge is firm.

Leave ice cream out at room temperature for 10 to 15 minutes to soften. Gently spoon ice cream over the fudge in the jars. Sprinkle with nuts. Wipe the jar rims and tighten the lids. Freeze at least 2 hours before serving. Since they are frozen, they will take a while to soften for eating.