Ingredients for Peppermint Ice Cream Cake
- Unsweetened Cocoa
- 1 cup boiling water
- 1/2 cup (1 stick) unsalted butter
- Dark Brown Sugar
- 1 cup granulated sugar
- 4 large egg substitutes (or 4 eggs)
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Low Fat Peppermint Ice Cream
- Frozen Fat Free Whipped Topping
- 1 teaspoon peppermint extract
- Peppermint Candies
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How to Make Peppermint Ice Cream Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together 1/2 cup unsweetened cocoa powder, 1 cup boiling water, and 1/2 cup (1 stick) unsalted butter until smooth. Set aside to cool.
- In a large bowl, cream together 1 cup packed brown sugar and 1 cup granulated sugar until light and fluffy.
- Add 4 large egg substitutes (or 4 eggs) and beat for 2 minutes until light and creamy.
- Gradually add the cooled cocoa mixture, beating for 1 minute until combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, beating for 1 minute until just combined.
- Stir in 1 teaspoon vanilla extract.
- Divide batter evenly between the prepared cake pans.
- Bake for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, wrap cakes in plastic wrap and freeze for at least 2 hours, or until slightly firm.
- While cakes are freezing, spread 2 pints of peppermint ice cream into an 8-inch round cake pan lined with plastic wrap. Cover and freeze for at least 4 hours, or until firm.
- To assemble, place one cake layer, bottom side up, on a cake pedestal or serving plate.
- Remove ice cream from freezer and remove plastic wrap.
- Place the ice cream layer, bottom side up, on top of the cake layer.
- Top with the remaining cake layer.
- In a medium bowl, beat 1 cup of whipped topping with 1 teaspoon peppermint extract until smooth.
- Frost the entire cake with the peppermint whipped topping.
- Sprinkle with crushed peppermint candies.
- Freeze until ready to serve. Let stand at room temperature for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
85g
Fat
15g
Carbs
11g
