Thursday, July 25, 2013
This is a recipe I have shared when I first started this blog, but it is worth repeating. I like this recipe for several reasons. The cake part is light enough to be able to cut even when frozen. And the peanut fudge layer is just scrumptious! Best of all, it makes two 9x13 pans. I like to have this in my freezer ready for impromptu summer guests!
And no, this dessert has no redeeming healthful value. It just tastes good! And in the summer, we are running off enough calories to enjoy a serving of rich dessert!
Bake the chocolate sponge cake in two 9x13 pans.
After the cake cools, open up a box of ice cream and cut it into thin slices and layer on cake. (I had vanilla with a chocolate swirl on hand so used that instead of plain vanilla.)
Sprinkle with Oreo cookie crumbs. (The food processor makes crushing cookies a fast job.)
Spread on cooled peanut butter sauce.
Spread cool whip (or real whipped cream!)
The Best Ice Cream Dessert
6 eggs, separated
2 cups sugar, divided
2/3 cup water
1 tsp vanilla
1/2 cup cocoa
1 1/3 cup flour
1 box vanilla ice cream
Oreo cookies, crushed (just enough for a thin layer.)
2 cups peanut butter
1/2 cup butter
1 cup milk
2 cups confectioner' sugar
1 tsp vanilla
Beat 6 egg whites until foamy, then slowly add 1 cup sugar and beat until stiff. Set aside. Beat egg yolks three minutes. Add 1 cup sugar and beat two minutes. Add water, vanilla, cocoa, and flour. Beat well and then gently fold in beaten egg whites. Pour into two greased 9x13 inch pans. Bake at 350 degrees for 15-20 minutes. Cool.
Cut ice cream into 1/2 inch slabs and place on top of cake. Spread a thin layer of Oreo cookie crumbs.
In saucepan, melt peanut butter, butter, milk, confectioners' sugar and vanilla until almost boiling. Cool. Spread on cakes. Top with Cool Whip. Freeze. Enjoy!