Ice Cream Sundae Cake
- 6 eggs,
- 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
- 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 350u0b0 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.
eggs, sugar, flour, baking cocoa, baking powder, water, vanilla, vanilla ice cream, cream topping, peanuts, cartons, creamfilled
Taken from www.tasteofhome.com/recipes/ice-cream-sundae-cake/ (may not work)