Make and share this Peppermint Ice Cream Cake recipe from Food.com.
Provided by cellogirl2
Categories Frozen Desserts
Time 48m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Coat 2 8-inch round cake pans with cooking spray.
- Line bottom of each pan with waxed paper.
- Combine cocoa, ¾ cup boiling water, and butter, stirring with a whisk until blended. Cool.
- Combine brown sugar and granulated sugar in a large bowl, stirring well until blended.
- Add egg substitute; beat with a mixer 2 minutes or until light and creamy.
- Add the cocoa mixture, and beat 1 minute.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the sugar mixture; beat 1 minute or until blended. Stir in vanilla extract.
- Pour batter into prepared pans.
- Bake for 28 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans 10 minutes on a wire rack.
- Remove from pans.
- Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
- Spread ice cream in an 8-inch round cake pan lined with plastic wrap.
- Cover and freeze 4 hours or until firm.
- To assemble cake, place one cake layer, bottom side up, on a cake pedestal.
- Remove ice cream layer from freezer; remove plastic wrap.
- Place ice cream layer, bottom side up, on top of cake layer.
- Top with remaining cake layer.
- Combine whipped topping and peppermint extract, and stir until blended.
- Spread frosting over top and sides of cake.
- Sprinkle with crushed peppermints.
- Freeze until ready to serve.
- Let cake stand at room temperature 10 minutes before slicing.
Nutrition Facts : Calories 187.5, Fat 5.4, SaturatedFat 3.2, Cholesterol 11.6, Sodium 182.6, Carbohydrate 33.4, Fiber 1.7, Sugar 21.3, Protein 3.5
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