Ingredients: |
Ingredients: Cooking spray
3/4 c. unsweetened cocoa
3/4 c. boiling water
6 T. butter, melted
1 c. packed dark brown sugar
1/2 c. sugar
3/4 c. egg substitute
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla extract
3 c. low-fat peppermint ice cream, softened
3 c. frozen fat-free whipped topping, thawed
1/8 tsp. peppermint extract
8 peppermint candies, crushed
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Directions: |
Directions:Preheat oven to 350°. Coat 2 (8-inch) round cake pans with cooking spray and line the bottom of each pan with wax paper. Combine cocoa, 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. 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. Pour batter into prepared pans. Bake at 350° 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.
Ice Cream Layer: Spread ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze 4 hours or until firm.
Assembly: Place one cake layer, bottom side up, on a cake pedestal. Unwrap frozen ice cream layer and place it, bottom side up, on top of cake layer. Top with second cake layer.
Combine whipped topping and peppermint extract, mix well. Frost top and sides of cake. Sprinkle with crushed candy. Freeze until serving; allow 10 minutes at room temperature before slicing. |
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