Recipes Peppermint Ice Cream Cake (Holidays, Dessert)

Number of Servings
16
Ingredients
    • ¾ cup unsweetened cocoa
    • ¾ cup boiling water
    • 6 tbsp. butter, melted
    • 1 cup packed dark brown sugar
    • ½ cup granulated sugar
    • ¾ cup egg substitute
    • 1½ cups all-purpose flour (about 6¾ oz.)
    • ½ tsp. baking powder
    • ½ tsp. baking soda
    • ½ tsp. salt
    • 2 tsp. vanilla extract
    • 3 cups lowfat peppermint ice cream, softened
    •  3 cups frozen fat-free whipped topping, thawed
    • 1/8 teaspoon peppermint extract
    • 8 peppermint candies, crushed
    • nonstick cooking spray
Instructions

Preheat oven to 350° F. Coat 2 (8-inch) round cake pans with cooking spray. Line the bottom of each pan with wax paper. Combine cocoa, water and butter, stirring with a whisk until blended, and then cool. Combine brown sugar and granulated sugar in a large bowl, stirring well until blended. Add egg substitute and beat for 2 minutes or until light and creamy. Add then cocoa mixture, and then beat for 1 minute. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, baking soda and salt. Gradually add the flour mixture to bowl, and then beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans at bake at 350° F for 28 minutes or until a wooden pick inserted in center comes out clean. Cool the pans for 10 minutes on a wire rack. Remove the cake from the pans, wrap in plastic wrap, and freeze for 2 hours or until slightly frozen. Next, spread the ice cream in an 8” round cake pan lined with plastic wrap. Cover and freeze for 4 hours or until firm. To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove the ice cream layer from freezer and remove the plastic wrap. Place the ice cream layer, bottom side up, on top of cake layer, and then top with the remaining cake layer. Combine whipped topping and peppermint extract and stir until blended. Spread frosting over the top and sides of the cake. Sprinkle with crushed peppermints and freeze until ready to serve. Let cake stand at room temperature for 10 minutes before slicing.

Nutrition Information

251 calories; 6.8g fat (what % calories from fat?); 4.3g protein; 44.4g carbohydrate; 1.7g fiber; 19mg cholesterol; 207mg sodium