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Ice Cream Sundae Cake

 Ice Cream Sundae Cake
If you're looking for a cool, make-ahead dessert that will delight a crowd, this is it.—JoLynn Hill, Roosevelt, Utah
30 ServingsPrep: 25 min. + freezing Bake: 20 min. + cooling


  • 6 eggs, separated
  • 2 cups sugar, divided
  • 1-1/3 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1-1/2 teaspoons baking powder
  • 2/3 cup water
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 gallon vanilla ice cream, softened
  • 2 jars (11-3/4 ounces each) hot fudge ice cream topping, warmed
  • 1-1/2 cups chopped salted peanuts
  • 2 cartons (8 ounces each) frozen whipped topping, thawed
  • 2 cups cream-filled chocolate sandwich cookie crumbs


  • In a bowl, beat egg whites until foamy. Gradually beat in 1 cup
  • sugar until stiff peaks form; set aside. In another bowl, beat egg
  • yolks until thick and lemon-colored, about 2 minutes. Gradually
  • beat in remaining sugar; beat 2 minutes longer. Combine flour,
  • cocoa and baking powder; add to egg yolk mixture alternately with
  • water. Beat in vanilla. Gently fold in egg whites. Transfer to
  • two greased 13-in. x 9-in. baking pans. Bake at 350° for 16-20
  • minutes or until a toothpick comes out clean. Cool on a wire rack.
  • Spread each cake with ice cream. Drizzle with fudge topping;
  • sprinkle with peanuts. Spread with whipped topping; sprinkle with

2 of 2

Ice Cream Sundae Cake (continued)

Directions (continued)

  • cookies. Cover and freeze until firm. Remove from the freezer 15
  • minutes before serving. Yield: 2 desserts (15 servings each).
Nutritional Facts: 1 serving (1 piece) equals 380 calories, 17 g fat (8 g saturated fat), 73 mg cholesterol, 185 mg sodium, 52 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.