Cool Minthot Fudge Sundae Cake Recipes

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MINT OREO FUDGE ICE CREAM CAKE



Mint Oreo Fudge Ice Cream Cake image

This Oreo Fudge Ice Cream Cake is great for birthdays, summer BBQs or potlucks!

Provided by Holly Nilsson

Categories     Dessert

Time 4h5m

Number Of Ingredients 6

40 Oreo ((or Mint Oreo) cookies)
6 tablespoons butter (melted)
1 pint mint chocolate ice cream (softened (or your favorite flavor))
1 tub cool whip
2 cups fudge sauce (store bought)
5 Minute Wicked Fudge Sauce

Steps:

  • Crush Oreos in a ziploc bag (including cream center). You don't want the pieces too small, you just want them broken up. Add melted butter and mix well.
  • Line a loaf pan with parchment paper.
  • Put 1 cup of the Oreo mixture in the pan and press down. Add half of the ice cream and spread over the oreos. Top with ½-¾ cup fudge sauce and ⅔ cup crushed Oreos. Repeat layers again. Top with Cool Whip & remaining crumbs. Freeze 4 hours or overnight.
  • To remove from pan quickly dip in hot water for about 5 seconds. The cake will lift out. Slice and serve with extra fudge sauce if desired.

Nutrition Facts : Calories 630 kcal, Carbohydrate 89 g, Protein 8 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 43 mg, Sodium 545 mg, Fiber 3 g, Sugar 55 g, ServingSize 1 serving

COOL MINT/HOT FUDGE SUNDAE CAKE



Cool Mint/Hot Fudge Sundae Cake image

This is a slow cooker dessert that will have them coming back for more and then asking for the recipe. Don't let the "mint" part scare you. It's ooey, gooey, fudgy goodness that you spoon straight from the Crock Pot and serve hot with ice cream, whipped cream and a cherry on top.

Provided by Judy Dahman

Categories     Chocolate

Time 3h45m

Number Of Ingredients 14

1-3/4 c light brown sugar, packed
1 c all-purpose flour
5 Tbsp cocoa, unsweetened
2 tsp baking powder
1/2 tsp salt
1/2 c evaporated milk
2 Tbsp butter, melted
1/2 tsp pure vanilla extract
cooking spray
1 pkg andes creme de menthe thins candy (4.67 oz.)
1-3/4 c boiling water
vanilla ice cream
whipped cream
maraschino cherries

Steps:

  • 1. In large bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In small bowl, combine evaporated milk, butter and vanilla. Stir into dry ingredients just until moistened. Transfer to slow cooker coated with cooking spray. Sprinkle with chocolate mint candy.
  • 2. Combine water and remaining brown sugar and cocoa. Pour over batter. Do not stir. Cover and cook on high for 3-1/2 to 4-1/2 hours, depending on size of slow cooker (larger slow cookers will require less time), or until toothpick inserted in center comes out clean. Serve with ice cream, whipped cream and cherries.

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  • Preheat oven to 350° F for shiny metal or glass pan, or to 325° F for dark or nonstick pan. Lightly spray the bottom only of a 9'' x 13'' pan with non-stick spray.
  • In a large bowl, with an electric mixer, beat the cake mix, water, oil, and egg whites on low speed for 30 seconds. Turn mixer up to medium speed and beat for 2 minutes more, scraping the bowl occasionally. Batter will be a bit lumpy. Stir in the Creme de Menthe. Pour batter into prepared pan.
  • Bake for 27 to 32 minutes, or until toothpick inserted in center comes out clean. Be careful to not over bake, as it will end up dry. Cool completely.
  • Gently spread fudge topping evenly over the cake. In a medium bowl, stir together Cool Whip and 2 ounces Creme de Menthe. Spread mixture evenly over the fudge. If desired, garnish with chopped Andes Mints. Store covered in the refrigerator.

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