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Ice Cream Sundae Cake

If you're looking for a cool, make-ahead dessert that will delight a crowd, this is it.—JoLynn Hill, Roosevelt, Utah
  • Total Time
    Prep: 25 min. + freezing Bake: 20 min. + cooling
  • Makes
    2 desserts (15 servings each)


  • 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


  • 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.

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