Over The Top Sundae Cake Recipes

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FUDGE SUNDAE CAKE



Fudge Sundae Cake image

A no-bake, no-fuss, delicious dessert that needs just three ingredients!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 8

Number Of Ingredients 3

1 package (10.75 oz) frozen pound cake loaf, partially thawed
3/4 cup thick fudge ice cream topping
1 quart (4 cups) cherry nut ice cream, slightly softened

Steps:

  • Cut 20x18-inch sheet of heavy-duty foil. Cut frozen cake horizontally into 4 thin slices; place bottom layer lengthwise on foil.
  • Spread 1/4 cup of the ice cream topping over bottom layer. Spoon 1/3 of the ice cream over topping; smooth top. Repeat layers twice and top with remaining cake slice, pressing cake firmly.
  • Wrap tightly in foil; freeze until firm, about 4 hours. To serve, cut into slices.

Nutrition Facts : Calories 430, Carbohydrate 53 g, Cholesterol 75 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 36 g, TransFat 1 1/2 g

CAKE-MIX ICE CREAM SUNDAE CAKE



Cake-Mix Ice Cream Sundae Cake image

This ice cream cake is sure to be a hit with kids and adults alike. You can add the sundae toppings before serving, or put them out in bowls to let each person personalize his or her own slice.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 8

Cooking spray
1 box chocolate cake mix for two 9-inch rounds (or your favorite flavor)
1/3 cup vegetable oil
1 large egg
5 cups vanilla (or your favorite flavor) ice cream, softened
1 1/2 cups cold heavy cream
1 tablespoon sugar
Suggested toppings: Sprinkles, hot fudge sauce, maraschino cherries, chopped nuts, crushed cookies, toffee bits

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil, and coat it with cooking spray.
  • Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky and then pat into the prepared pan.
  • Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely.
  • Spread the softened ice cream over the cake in 1 even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
  • Let the cake stand at room temperature for about 20 minutes before serving. Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread over the ice cream. Top with your favorite sundae toppings, such as those suggested above. Use the foil to lift the cake out of the pan and place on serving platter. Slice and serve.

BUTTERSCOTCH SUNDAE CAKE



Butterscotch Sundae Cake image

A wonderful dessert cake topped with white fluffy frosting and drizzled with butterscotch glaze. Found on another website.

Provided by Marie

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 16

3/4 cup shortening
2 1/2 cups brown sugar
3 eggs
3 1/4 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk
1 1/2 teaspoons vanilla
1 egg white
3/4 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1/4 cup boiling water
1/4 cup brown sugar
3 tablespoons butter
1 tablespoon water

Steps:

  • Cream shortening with sugar.
  • Add eggs and beat.
  • Mix together flour, baking powder and salt.
  • Add alternately with milk to shortening mixture.
  • Mix well after each addition.
  • Add vanilla.
  • Pour into two greased and floured 9" cake pans and bake at 350 degrees for 30 to 40 minutes or until done.
  • For Frosting: Mix together in small bowl of electric mixer, egg white, sugar, cream of tartar and vanilla.
  • Add water and beat until stiff peaks form.
  • Frost cake.
  • For Glaze: Mix brown sugar, butter and water.
  • Bring to full rolling boil, stirring constantly.
  • Then, boil for 1 1/2 minutes without stirring.
  • Drizzle glaze over frosting on cake.
  • Keep cake refrigerated.

Nutrition Facts : Calories 814.7, Fat 27.6, SaturatedFat 9.2, Cholesterol 97.2, Sodium 757.3, Carbohydrate 134.3, Fiber 1.4, Sugar 92, Protein 9.6

BUTTERSCOTCH SUNDAE CAKE



Butterscotch Sundae Cake image

Homemade butterscotch sauce and ice cream transform moist, fudgy cake into an ice-cream parlor treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 6

Butterscotch Sauce
1 package Betty Crocker™ Super Moist™ creamy swirls of fudge chocolate cake mix
1/2 cup water
1/2 stick margarine or butter, softened (1/4 cup)
2 eggs
Ice cream

Steps:

  • Make Butterscotch Sauce; set aside.
  • Preheat oven to 350°F (metal or glass pan). Grease (or use cooking spray) bottom of 8- or 9-inch square pan. Beat cake mix, water, margarine and eggs in large bowl on low speed 1 minute, scraping bowl, or stir 2 minutes by hand. (Do not overbeat; batter may be slightly lumpy.) Spead in pan.
  • See directions on Fudge pouch. Squeeze fudge onto batter in 4 lines, using all the fudge. Place tip of knife on bottom of pan, and draw across all lines of fudge in 7 or 8 back-and-forth motions as shown on package.
  • Bake 8-inch pan 30 to 35 minutes, 9-inch pan 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. (Decease bake time by 2 to 3 minutes if using dark, nonstick or glass pan.) Cool at least 10 minutes before serving.
  • Serve cake warm or cool with ice cream and sauce.

Nutrition Facts : Calories 425, Carbohydrate 67 g, Cholesterol 55 mg, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg

OVER THE TOP SUNDAE CAKE



Over the Top Sundae Cake image

Make and share this Over the Top Sundae Cake recipe from Food.com.

Provided by josamky1063

Categories     Dessert

Time 2h34m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box premium classic yellow cake mix
1 cup water
1/3 cup oil
3 eggs
2 quarts vanilla ice cream, softened
2 bananas, sliced
12 maraschino cherries, with stems
1 cup pineapple topping
1 cup hot fudge topping

Steps:

  • Bake cake as directed in 13x9-inch pan. Cool completely.
  • Spread softened ice cream on top of cooled cake. Freeze for 2 hours or overnight.
  • Just before serving to with sliced bananas and cherries, drizzle with toppings.
  • Store covered in freezer.

Nutrition Facts : Calories 565.5, Fat 25.2, SaturatedFat 9.6, Cholesterol 96.5, Sodium 466, Carbohydrate 79, Fiber 2.5, Sugar 52, Protein 8.2

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