Peppermint Ice Cream Cake

Ingredients

• 3⁄4 cup unsweetened cocoa
• 3⁄4 cup boiling water
• 6 tablespoons butter, melted
• 1 cup packed dark brown sugar
• 1⁄2 cup granulated sugar
• 3⁄4 cup egg substitute
• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 teaspoons vanilla extract
• 3 cups low-fat peppermint ice cream, softened
• 3 cups frozen fat-free whipped topping, thawed
• 1⁄8 teaspoon peppermint extract
• 8 peppermint candies, crushed

Instructions

1 _ Preheat oven to 350°F

2 _ Coat 2 8-inch round cake pans with cooking spray.

3 _ Line bottom of each pan with waxed paper.

4 _ Combine cocoa, ¾ cup boiling water, and butter, stirring with a whisk until blended. Cool.

5 _ Combine brown sugar and granulated sugar in a large bowl, stirring well until blended.

6 _ Add egg substitute; beat with a mixer 2 minutes or until light and creamy.

7 _ Add the cocoa mixture, and beat 1 minute.

8 _ Lightly spoon flour into dry measuring cups; level with a knife.

9 _ Combine flour, baking powder, baking soda, and salt.

10 _ Gradually add the flour mixture to the sugar mixture; beat 1 minute or until blended. Stir in vanilla extract.

11 _ Pour batter into prepared pans.

12 _ Bake for 28 minutes or until a toothpick inserted in the center comes out clean.

13 _ Cool in pans 10 minutes on a wire rack.

14 _ Remove from pans.

15 _ Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.

16 _ Spread ice cream in an 8-inch round cake pan lined with plastic wrap.

17 _ Cover and freeze 4 hours or until firm.

18 _ To assemble cake, place one cake layer, bottom side up, on a cake pedestal.

19 _ Remove ice cream layer from freezer; remove plastic wrap.

20 _ Place ice cream layer, bottom side up, on top of cake layer.

21 _ Top with remaining cake layer.

22 _ Combine whipped topping and peppermint extract, and stir until blended.

23 _ Spread frosting over top and sides of cake.

24 _ Sprinkle with crushed peppermints.

25 _ Freeze until ready to serve.

26 _ Let cake stand at room temperature 10 minutes before slicing.