I started with a box cake mix and a vague idea. It ended with layers of cake, some chocolate sauce, chopped peanuts and vanilla ice cream.
Chocolate Peanut Ice Cream Cake
Mix 1 box of Chocolate Cake Mix substituting 1/2 cup of peanut butter for 1/2 cup of the butter.
Bake in 9 x 13 cake pan that has been greased and lined with waxed paper.
Remove from pan and let cool.
Meanwhile make the chocolate sauce by mixing together: 2 cups powdered sugar, 1 1/2 cups evaporated milk, 2/3 cups chocolate chips, and 1/2 cup butter.
Bring to a boil and boil 8 minutes. Remove from heat and add 1 tsp. vanilla. Let cool.
Carefully cut the cake in half horizontally. Place one half on a serving platter. (If it falls apart like mine did, just place the pieces together the best that you can, no one call tell when the dish is finished.)
Sprinkle a layer of crushed peanuts on the cake. Then carefully spoon a layer of softened vanilla ice cream on top of the peanuts (about 1/2 gallon, or as much as you like!)
Pour half of the chocolate over the ice cream. Place the second layer of the cake on top of the ice cream , piecing it to fit. Pour remaining chocolate sauce over the top and sprinkle with peanuts.
Freeze for at two hours before serving.
I assembled mine in my 9 x 13 Tupperware cake keeper which worked very well.
I’m sure it would work to change the cake or the ice cream flavors, such as white cake and mint chip ice cream.
You’re only limited by your own imagination when you practice improv in the kitchen!