Peppermint Ice Cream Cake

Recipe by cellogirl2
READY IN: 48mins




  • Preheat oven to 350°F
  • Coat 2 8-inch round cake pans with cooking spray.
  • Line bottom of each pan with waxed paper.
  • Combine cocoa, ¾ 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.