"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Peppermint Ice Cream Cake Recipe

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This recipe for Peppermint Ice Cream Cake, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Siegel
Added: Monday, September 29, 2008


3/4 cup unsweetened cocoa
3/4 cup boiling water
6 tablespoons butter, melted
1 cup packaged dark brown sugar
1/2 cup granulated sugar
3/4 cup egg substitute
1-1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon vanilla extract
3 cups low-fat peppermint ice cream, softened
3 cups frozen fat-free whipped topping, thawed
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.

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