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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 30 |
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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 king arthur unbleached 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:
1. 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. Yield: 2 desserts (15 servings each).
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