Peppermint Ice Cream Cake

Peppermint Ice Cream Cake
Photo by Becky Luigart-Stayner

Ingredients

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

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

Comments


Best Wine Deals

  • $24.99
    17% off
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States 2008
  • $16.79
    17% off
    Casa Silva Viognier Colchagua Valley Lolol
    Casa Silva Viognier Colchagua Valley Lolol 2006
See More Deals





Snooth Media Network