Description
Take from a cooking light magazine. I'm waiting until the weather warms up to try this one!
Ingredients
- Unsweetened Cocoa
- Boiling Water
- Butter
- Dark Brown Sugar
- Granulated Sugar
- Egg Substitute
- All-purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Vanilla Extract
- Low-fat Peppermint Ice Cream
- Frozen Fat-free Whipped Topping
- Peppermint Extract
- Peppermint Candies
Instructions
- Preheat oven to 350f
- Coat 2 8-inch round cake pans with cooking spray
- Line bottom of each pan with waxed paper
- Combine cocoa, cup boiling water, and butter, stirring with a whisk until blended
- Cool
- Combine brown sugar and granulated sugar in a large bowl, stirring well until blended
- Add egg substitute
- Beat with a mixer 2 minutes or until light and creamy
- Add the cocoa mixture, and beat 1 minute
- Lightly spoon flour into dry measuring cups
- Level with a knife
- Combine flour, baking powder, baking soda, and salt
- Gradually add the flour mixture to the sugar mixture
- Beat 1 minute or until blended
- Stir in vanilla extract
- Pour batter into prepared pans
- Bake for 28 minutes or until a toothpick inserted in the 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