I was so darn proud of myself! I needed to make dessert for my Christmas gathering at my parents house. I saw the pretty peppermint ice cream cake in Cooking Light and thought I would give it a whirl. Now it looks scary & it kind of was. I started making it on Saturday for my Sunday dessert.
I baked the cakes & did the ice cream part Saturday morning. On Sunday morning, I put it all together and let it sit in the deep freeze for about 2 hours. I didn't get any "inside of the cake" pictures but I had to take pictures before we left our house in case anything happened to the cake in transit. I wanted proof!
Peppermint Ice Cream Cake
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 (about 6 3/4 ounces)
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 (such as Edy's/Dreyer's Slow-Churned Light), softened ** I couldn't find this so I got white chocolate chip mint ice cream & added some red food coloring drops **
3 cups frozen fat-free whipped topping, thawed ** I used low fat, not fat free
1/8 teaspoon peppermint extract
8 peppermint candies, crushed
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 light and creamy. Add cocoa mixture, and beat for 1 minute.
Lightly spoon flour into dry measuring cups; level with a knife. 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° for 28 minutes or until a wooden pick inserted in 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.
And again, CL doesn't disappoint! Not only looked good but tasted good too!