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Aug 30, 2011 07:56 AM

Need help with my drumstick cake recipe

I don't want to use raw eggs, so should I beat eggs and sugar over a bain marie? Will that make it more runny?
9 X 13 pan
3 Cups Crushed Vanilla Wafers (1 box)
1 Cup Chopped Peanuts
1/2 Cup Melted Butter
Mix the 3 ingredients together and pour 1/2 of the combined ingredients in the bottom of a 9 X 13 pan. Reserve other 1/2 for topping.

1/2 Cup Powdered Sugar
2 Tablespoons Vanilla
1 (8oz) Package Cream Cheese
3 Eggs
1 Large Cool Whip (16oz.)
1/2 Cup Peanut Butter
1 Jar (16-18 oz) Hot Fudge Topping

Mix cream cheese, sugar, peanut butter, vanilla and eggs together. Mix well until smooth. Fold in Cool Whip and pour onto base. Place in freezer to set for approximately 1 hour. Heat Hot Fudge topping until it is pourable. Remove pan from freezer and pour Hot Fudge topping onto the top of dessert then sprinkle with the other 1/2 of the base ingredient mixture. Cover and freeze.

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  1. Bumping up for a short response/suggestion. Wanting to make it next week.

    1. I'm actually not sure what purpose the eggs serve in this recipe but I can't see why heating them slightly to pasteurize would hurt anything. Perhaps someone who is more of a chemist than I am will chime in.

      1. to save yourself the worry, you could just use an egg replacer like Ener-G.