Walnut Sundae Cake with Maple Creme Sauce

 walnut sundae cake with maple creme sauce

I can’t wait to share my first recipe with you!……

One of my favorite places to eat is Applebee’s.  They serve a phenomenal walnut brownie dessert, that I must admit, I plan my whole meal around! I love this dessert so much, I wanted to come up with my own version that I could indulge in anytime.

The walnut cake is wonderful when it is served warm……but I don’t serve it fresh out of the oven.  I like to bake the cake at least one day in advance of serving it because I believe the flavors come together better if it is allowed to sit for a day or two.

After removing the cake from the oven, immediately place a clean towel over the cake. When it has cooled, place a piece of foil over the cake and then place it in an airtight container at room temperature until you are ready to serve it.side view of walnut sundae 

When it comes time to indulge, warm the cake and the maple sauce.  Place a slice of the warm cake on a plate along with a scoop of your favorite frosty vanilla ice cream. Drizzle the warm maple creme sauce over the top. Then to add the perfect garnish, scatter chopped walnuts over it all.  

One of the ingredients in the maple sauce is white chocolate so it is very decadent.  You will have leftovers of the sauce, as it makes about 4 cups, but it keeps very well in the refrigerator, if placed in a sealed container.  When you are serving it, be sure to stir it well and warm it slightly.  The leftover sauce can be used for drizzling  over fresh fruit, warm pie (especially apple!), pancakes, or anywhere you would like some added creamy maple flavor!

Walnut Sundae Cake with Maple Creme Sauce

 Into a medium-sized mixing bowl, place:

      1-1/2  c  heavy whipping cream

Beat until thick and it forms stiff peaks.  Into a large mixing bowl, put:

      1/4  c  very soft butter

      1  c  sugar

Beat this well, then add:

      3  eggs  (add one at a time, beating well after each egg)


      1  t  pure vanilla extract

      1 t  black walnut flavoring

Beat this mixture until it is very creamy. Set aside. Into a medium-sized bowl, sift together:

      1-3/4  c  flour

      2  t  baking powder

      3/4  t  salt

Then add to the flour mixture:

      2  c  finely chopped walnuts

Alternately fold the whipped cream and the flour mixture into the creamed butter mixture. Pour batter into a greased 13×9 inch pan.  Bake at 350 degrees in a preheated oven for about 20-25 minutes or just until an inserted toothpick comes out clean. ( Be careful not to overbake this cake, as it will become dry)  After removing the cake from the oven, immediately place a clean towel over the cake. After it has cooled, place a piece of foil over the cake and place it in an airtight container or plastic bag. For best taste, let it sit for at least one day before serving.  After one or two days, you will have a wonderful, moist flavor-filled cake.

Maple Creme Sauce

In a medium-sized saucepan, put:

      1  c  butter

     2  c  sugar

      1 – 12 oz. can evaporated milk

Bring this to a boil, then reduce the heat so that it softly boils for 5 minutes.  Take it off the heat and add:

      1 – 12 oz. bag white baking chips

     1  t  maple flavoring

Stir slightly and then let it sit for about 5 minutes…the warmth of the mixture will melt the chips.  After the 5 minutes, whisk the mixture together until there are no lumps of chocolate left.  Serve warm and refrigerate any leftovers in an sealed container.  Please be sure to reheat and stir it well before serving it again.