Peppermint Ice Cream Cake

  • hillarymvaughan Posted: 12/18/08
    Worthy of a Special Occasion

    I thought this cake was pretty good- I wasn't crazy about the peppermint whipped topping so I added a mixture of 2 tbs smart balance, 1/4 cup powdered sugar, and a small handful of semi-sweet ghirardelli chocolate chips (just less than 1/4 cup), melted- I whisked that into the whipped topping and it lessened the intensity of the pepperminty flavor and made it taste more like frosting. Also- for those who were having trouble cutting the cake, don't let it thaw for any amount of time before cutting- run your knife under very hot water until knife is hot, dry knife and start cutting- you may have to repeat a couple of times but it works.

  • Hope91 Posted: 12/26/09
    Worthy of a Special Occasion

    Very well received when served. Made this for friends and family at Christmas and preficed it by saying I would not make again because it was a bit labor intensive and very difficult to transport without screwing up the frosting. But they loved it! They asked me to reconsider and the cake went fast. Everyone was taking pictures of it! Even had one person who said she does NOT like chocolate and peppermint but considered this one of the better cakes she has ever had. Sadly, this will be added to my standard recipe collection after all. It was delicious :) Made recipe exactly as indicated.

  • SarahP Posted: 12/18/11
    Worthy of a Special Occasion

    I made this one year and now my family has claimed it as a "tradition". I have had to make every year for awhile now. I had trouble finding the right size circular pans so I used to use 9 inch ones. You just have to increase the recipe slightly and it assembles nicely. When i finally got the 8inch, I found I had to cook the cakes a bit longer. It is important to slightly undercook the cake because when you freeze it, I found it doesn't stay super moist.

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