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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for ICE CREAM SUNDAE CAKE, by , is from My Family Favorites , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lynn Caudill


3 Eggs
1 Cup Sugar
1 1/3 Cup Plain Flour
1/4 Cup Baking Cocoa
3/4 Tsp Baking Powder
1/3 Cup Water
1/2 Tsp Vanilla
1/2 Gallon Ice Cream
1 Jar Hot Fudge Sauce
3/4 Cup Peanuts, chopped
1 Small Carton Cool Whip
1 Cup Oreos, crushed

Beat egg whites until foamy. Gradually beat in 1/2 sugar until stiff peaks form. Set aside. In another mixing bowl, beat egg yolks until thick and lemon colored, about 2 minutes. Gradually beat in remaining sugar, another 2 minutes. Combine flour, cocoa & baking powder and add to egg yolk mixture alternately with water. Beat in vanilla. Gently fold in egg whites. Pour into greased and floured 13x9x2 cake pan. Bake 16 to 20 minutes or until toothpick comes out clean when inserted into center. Cool on wire rack. Spread cake with ice cream. Drizzle with fudge topping. Sprinkle with peanuts. Spread Cool Whip. Sprinkle with cookie crumbs. Cover and freeze until firm.




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