The Recipe

Peppermint Ice Cream Cake

Name: Peppermint Ice Cream Cake
Yield: 16 servings (serving size: 1 slice)
Ingredients: Cooking spray; 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; 3 cups frozen fat-free whipped topping, thawed; 1/8 teaspoon peppermint extract; 8 peppermint candies, crushed

COOK TIME : a few secondsPREP TIME : a few seconds

By Cooking LightFrom Myrecipes

likes1

pins326

tweets0

16

Ingredients

DESCRIPTION

Why go out and buy an ice cream cake when you can make one? The peppermint ice cream makes this cake unique, and the crushed peppermints on top make for a pretty presentation. Surprise a friend on their birthday or bring this festive cake to a Christmas p

INGREDIENTS

Cooking spray
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
3 cups frozen fat-free whipped topping, thawed
1/8 teaspoon peppermint extract
8 peppermint candies, crushed