1 c. sugar
1/2 c. butter, softened
3 eggs
1/1 2 c. chocolate syrup
1 c. flour
1 tsp. vanilla
1/2 tsp. salt
1/2 gal. vanilla ice cream
1 c. salted Spanish peanuts
3/4 c. chocolate syrup
Cherries
Whipped topping

Preheat oven to 350 degrees. Cream sugar and butter; add eggs and 1 1/2 cups chocolate syrup. Mix well. Stir in flour, vanilla, and salt. Pour into a greased 9 x 13 inch pan and bake for 20 to 25 minutes. Let cool completely.

Spread with softened ice cream and sprinkle with peanuts. Freeze 2 hours. Before serving, swirl with remaining 3/4 cups chocolate syrup. Garnish with whipped topping and cherries. If allowed to freeze longer than 2 hours, let set at room temperature for 15 minutes before serving. Makes 20 servings.