Cakes and Frostings

Buster Bar Cake

  • 1/2 gallon Vanilla Ice Cream
  • 2 cups Confectioner's sugar
  • 1 can (13-oz) Evaporated milk
  • 2/3 cup Chocolate morsels, semi-sweet
  • 1/2 cup Butter
  • 1 teaspoon Vanilla
  • 1 small package Oreo cookies
  • 1 1/2 cups Spanish peanuts

    • IN MEDIUM SAUCEPAN, MIX POWDERED SUGAR,EVAPORATED MILK, CHOCOLATE CHIPS AND BUTTER. BOIL, STIRRING CONSTANTLY, UNTIL WELL BLENDED. REMOVE FROM HEAT; ADD VANILLA. COOL IN REFRIGERATOR AT LEAST 1 HOUR.

    SOFTEN ICE CREAM.

    CRUSH OREOS AND PAT INTO BOTTOM OF 9x13-INCH PAN. POUR SOFTENED ICE CREAM OVER COOKIES. SPRINKLE WITH PEANUTS. PUT IN FREEZER TO SET.

    POUR CHOCOLATE SAUCE OVER ALL AND RETURN TO FREEZER.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Bloomquist of Largo, FL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!