Over The Top Sundae Cake Food

SUPER-CHOCOLATE SUNDAE CAKE BAR

Super-Chocolate Sundae Cake Bar image

Death by chocolate made easy: We use a boxed cake mix and good-quality, store-bought ice cream as the base for these build-your-own sundaes. The homemade chocolate sauce is super easy to make.

Provided by Food Network Kitchen

Categories dessert

Time 6h15m

Yield 12 to 16 servings

Number Of Ingredients 13

Ingredients

Cooking spray, for coating aluminum foil
1 box chocolate cake mix for two 9-inch rounds (or your favorite flavor)
1/3 cup vegetable oil
1 large egg
5 cups chocolate ice cream, softened
1 1/2 cups cold heavy cream
1 tablespoon sugar
4 ounces semisweet chocolate, broken into large chunks
3/4 cup heavy cream
1/4 cup corn syrup
3 tablespoons unsalted butter
1/8 teaspoon kosher salt
Suggested toppings: chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels

Steps:

For the cake: Position an oven rack in the middle of the oven and preheat 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, about 1 hour.
Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
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 the whipped cream over the ice cream layer to cover.
Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.

SUNDAE ICE CREAM CAKE

Sundae Ice Cream Cake image

This is an easy ice cream cake that is chocolatey and refreshing at the same time. Great for birthdays, potlucks, barbeques, etc. PLUS it's EASY, EASY, EASY!!!!!!

Provided by Karen..

Categories Frozen Desserts

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 ounce) box devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 gallon vanilla ice cream
1 (12 ounce) container chocolate fudge topping
Cool Whip (optional)
maraschino cherry (optional)

Steps:

Preheat oven to 350F and lightly grease/flour a 13 x 9 cake pan.
Mix, bake and cool cake completely.
Remove from pan and split in half horizontally.
Place bottom layer back in pan.
Cut ice cream into even slices and place evenly over bottom cake layer.
Place top cake layer over ice cream.
Cover and freeze.
To serve, cut into squares.
Spoon warmed hot fudge on top of each square and then dollop with Cool Whip and a cherry, if desired.

Nutrition Facts : Calories 543.2, Fat 26.9, SaturatedFat 10.2, Cholesterol 95.1, Sodium 542.6, Carbohydrate 71.3, Fiber 2.5, Sugar 45.9, Protein 8.7

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

Ingredients

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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