Tuesday, December 27, 2005

Peppermint Ice Cream Cake

For Christmas Eve, we went to a new Japanese hibachi restaurant in Danbury. It was awesome. We got a lot of pictures and videos because it was a lot of fun. It had delicious food. I had a vegetable assortment, and the best fried rice ever. Yum yum yum. For those of you in the area, it is called Ichiro Hibachi. I think it has franchises open in various other places, like Trumbull, CT and Rockville, MD.

For Christmas, my mom and I made a Peppermint Ice Cream Cake from Cooking Light. It was awesome. My brother and his girlfriend don't like peppermint, but everyone else really liked it. I will definitely make this again. It takes a long time to prepare, only because it has to freeze, but it's totally worth it.

NOTE ADDED ON 12/27/09: We made this again with a different pan and it was much better. See that post HERE.

Peppermint Ice Cream Cake
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

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.

Yield: 16 servings (serving size: 1 slice)

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