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.

Originally published as Ice Cream Sundae Cake in Taste of Home August/September 2000

Reviews

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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