Peanut Sundae Cake Recipes

Steps:

• In small bowl, mix peanut butter, butter and corn syrup until well blended.
• Spoon 1/4 cup ice cream into each of four 6- to 8-ounce clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another 1/4 cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve.
• To serve, spoon 2 tablespoons fudge topping into each cup. Top each with whipped cream and cherry.

Steps:

• let the ice cream get soft enough to smooth with a large spoon. In a bowl or zip lock bag crush the cookies.
• Mix with the melted butter until it looks kinds like wet sand. Put in bottom of a spring form pan (cheesecake pan). Push into sides, and bottom. This is the crust of the ice cream cake.
• Dump in the ice cream and smooth into sides and holes with a big spoon. Now put it in the freezer while you make your peanut butter sauce.
• Put the ingredients for the sauce in a bowl in the microwave. Cook for about 20 seconds at a time stirring after each time until its all melted together but make sure you don't do it too many times or it will burn. Let it cool for maybe a minute.
• Take the cake back out of the freezer. Now you can do peanut butter then chocolate or the other way just make sure you let the first layer get cold and set up before doing the other. Top the last layer with candy before you put it in the freezer
• ******OPTIONAL****** To make it look more pleasing to the eye, wait until it freezes up completely. Let it sit out for 10 mins un-mold it, and frost the sides with whipped cream like you would a cake and let that freeze up too!

Steps:

• Heat the caramel, peanut butter, milk and a pinch of salt in a saucepan, whisking until smooth. Divide half the warm sauce between 2 sundae glasses. Layer the remaining ingredients in the glasses, finishing with another drizzle of sauce, a sprinkling of peanuts and a caramel wafer.

Steps:

• In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.

Steps:

• Preheat oven to 350. Grease 11x7x1-1/2 inch glass baking dish with shortening. Line with waxed paper. Grease waxed paper with shortening.
• For cake: combine cake flour, granulated sugar and 1/2 cup shortening in large bowl. Beat at low, then medium speed of electric mixer until crumbly.
• Place egg whites in 1-cup measure. Add enough water to measure 1 cup. Pour into crumb mixture. Beat at high speed 10 minutes or until thickened. Add baking powder and vanilla. Beat just until blended.
• Spoon 1 cup batter into small bowl. Add peanut brittle and sundae topping. Stir until blended. Spoon remaining batter into prepared baking dish. Place spoonfuls of peanut brittle batter on top. Cut through batters with knife for marble effect.
• Bake at 350 for 30 to 35 minutes or until top springs back when touched lightly in center. Cool 5 minutes before removing from baking dish. Invert cake onto wire rack. Remove waxed paper. Cool completely. Place cake on serving tray.
• For frosting: combine milk and all-purpose flour in small saucepan. Stir until blended. Cook and stir over medium heat until mixture thickens. Transfer to medium bowl. Cool completely. Add confectioners sugar, shortening and vanilla. Beat at low speed until blended. Beat at medium speed 4 to 5 minutes. Frost top and sides of cake.
• For topping: drizzle top of cake with additional sundae topping; letting excess topping run down sides. Sprinkle top of cake with additional crushed peanut brittle.