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.

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