Tuesday, July 1, 2008

Peppermint Ice Cream Cake

Ice Cream! Ice Cream! We all scream for ice cream! It's summertime and everyone loves to cool off with ice cold ice cream. Here's a great ice cream cake from Cooking Light to try. My niece made this while visiting and it was delicious! It takes a little more time but well worth it.

Peppermint Ice Cream Cake

Cooking Spray
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 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsps vanilla extract
3 cups low fat peppermint ice cream, softened
3 cups frozen fat free whipped topping, thawed
1/8 tsp peppermint extract
8 peppermint candies, crushed

Preheat oven to 350 degrees.

Coat 2 (8 inch) round cake pans with cooking spray, line bottom of each pan with wax paper.

Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.

Combine sugars in a large bowl, stirring well until blended. Add egg subsitute; beat 2 mintues or until light and creamy. Add cocoa mixture, and beat for 1 minute.

Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans. Bake at 350 degrees for 28 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes on a wire rack. Remove from pans. Wrap in plastice wrap, and freeze for 2 hours or until slighly frozen.

Spread ice cream in an 8 inch round cake plan 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 peppermintes. Freeze until ready to serve. Let cake stand at room temperature for 10 minutes before slicing.


Jake said...

Looks yummy. How about you make it tomorrow so I can eat it on Thursday? =)

B&K said...

Oooooooh yummy; I'll definitely have to try that one!!

We miss you guys! :-)

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