Recipes...Drumstick Cake

Not only do we exercise, we also share recipes, household tips, and other handy things we would like to know - like: Which washer and dryer do you have? Which Bar-b-q do you own? what brand of "anything" do you prefer? The latest great book or magazine they have read. We do alot of problem solving and brainstorming!!

Send me any of your useful tips, or a fabulous recipe, or the latest and greatest book you would like others to read, and I will post it here for others to retrieve!!

This makes alot, and you do not need a very big piece. Remember, everything in moderation. As long as you aren't eating this daily, you can make alterations to your caloric intake for your treat day to allow yourself one little piece.

DRUMSTICK CAKE:

Base Recipe:

1 1/2 cup crushed vanilla wafers (or graham, chocolate, or mixed)

1/2 cup chopped peanuts

1/4 cup melted butter or margarine

2 tbsp peanut butter

Mix the above ingredients and press into a 9" by 11" pan,

keeping a little to sprinkle on top.

Bake at 325 F for 5 minutes.

Filling Recipe:

1 pkg (250 g) soft cream cheese

1/2 cup sugar

2 tsp vanilla

4 eggs

1 large batch of Coolwhip

( you can use the plain or the chocolate flavoured)

1/2 cup peanut butter

Mix the cream cheese, sugar and peanut butter in a large bowl, add vanilla and blend eggs in one at a time at high speed. Fold in Coolwhip with a spatula and pour over the base. Drizzle on 8 tbsp of hot fudge sundae topping over the cake and knife it through in diagonals. Sprinkle crumbs on top of the cake. Put in the freezer and remove it 1/2 hr before eating. Maybe refrozen if there is any left. Filling maybe doubled. Enjoy!

I used fudge sauce and butterscotch sauce for the topping, then I swirled it, and added

SKOR bits, and crushed up sugar cones (waffle cones).

I also added a caramel layer between the base layer and the filling.

This is very yummy!!