Peppermint Ice Cream Cake

Peppermint Ice Cream Cake
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ cups all-purpose flour (about 6 3/4 ounces)
  • ½ teaspoon baking soda
  • ¾ cup boiling water
  • 6 tablespoons butter, melted
  • 1/8 teaspoon peppermint extract
  • ½ teaspoon baking powder
  • ¾ cup unsweetened cocoa
  • + 9 more ingredients
    • 3 cups low-fat peppermint ice cream (such as Edy's/Dreyer's Slow-Churned Light), softened
    • ½ cup granulated sugar
    • 2 teaspoons vanilla extract
    • 1 cup packed dark brown sugar
    • ¾ cup egg substitute
    • Cooking spray
    • 3 cups frozen fat-free whipped topping, thawed
    • 8 peppermint candies, crushed
    • ½ teaspoon salt

Preheat oven to 350°. 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 substitute; beat 2 minutes or until l...

View full recipe at My Recipes

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