ICE CREAM SUNDAE CAKE

Ice Cream Sundae Cake image

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

Provided by Taste of Home

Time 45m

Yield 2 desserts (15 servings each).

Number Of Ingredients 12

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

Steps:

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 : Calories 380 calories, Fat 17g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 185mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 2g fiber), Protein 8g protein.