Ice Cream Sundae Cake Recipe

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Ice Cream Sundae Cake Recipe

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5 2 2
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. + freezing Bake: 20 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. + freezing Bake: 20 min. + cooling

Ingredients

  • 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 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

Directions

In a mixing bowl, beat egg whites until foamy. Gradually beat in 1 cup sugar until stiff peaks form; set aside. In another mixing 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 cookies. Cover and freeze until firm. Remove form the freezer 15 minutes before serving. Yield: 2 desserts (15 servings each).
Originally published as Ice Cream Sundae Cake in Taste of Home August/September 2000, p54

Nutritional Facts

1 piece: 380 calories, 17g fat (8g saturated fat), 73mg cholesterol, 185mg sodium, 52g carbohydrate (34g sugars, 2g fiber), 8g protein.

  • 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 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
  1. In a mixing bowl, beat egg whites until foamy. Gradually beat in 1 cup sugar until stiff peaks form; set aside. In another mixing 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 cookies. Cover and freeze until firm. Remove form the freezer 15 minutes before serving. Yield: 2 desserts (15 servings each).
Originally published as Ice Cream Sundae Cake in Taste of Home August/September 2000, p54

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Reviews forIce Cream Sundae Cake

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AnnaCerasani User ID: 5544064 40729
Reviewed Sep. 28, 2012

"Over the years I have made this MANY times. It has become a staple, and in fact it ha been requested for more than one birthday cake! I have halved it with great success also, but once you try this, you won't regret having another cake in the freezer. I always add more hot fudge, and never chop the peanuts."

MY REVIEW
wendymayer User ID: 1164380 27419
Reviewed Oct. 4, 2009

"This is a great recipe. Everyone loved it"

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