Ice Cream Sundae Cake

Name: Ice Cream Sundae Cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 desserts (15 servings each).
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

If you're looking for a cool, make-ahead dessert that will delight a crowd, this is it.—JoLynn Hill, Roosevelt, Utah

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 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 cookies. Cover and freeze until firm. Remove from the freezer 15 minutes before serving.

Nutrition Facts

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

Reviews

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Average Rating:

AnnaCerasani

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.
wendymayer

Oct 4, 2009

This is a great recipe. Everyone loved it