Peppermint Ice Cream Cake

Peppermint Ice Cream Cake(Adapted from CL)

3/4 cup dutch processed cocoa
3/4 cup boiling water
6 tablespoons butter, melted
1 cup packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
4 cups Dreyers peppermint ice cream, softened
3 cups lightly sweetened fresh whipped cream
1/8 teaspoon peppermint extract
8 peppermint candies, crushed

Preheat oven to 350

Coat 2 8" round cake pans with cooking spray. Line bottoms with parchment paper.

Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.

Combine sugars in a large mixing bowl, stirring well until blended. Add eggs and beat 2-3 minutes or until light in color. Add cocoa mixture, and beat for 1 minute.

In a medium bowl, whisk 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 evenly between the prepared pans.

Bake 24-28 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.

If you do not have the special cake pans I used, spread ice cream in an 8-inch round cake pan lined with plastic wrap. If you do, place the softened ice cream into the grooves of the cake from the pan. Cover and freeze 4 hours or until firm.

To assemble cake, place one cake layer, bottom side up, on a cake pedestal.

*If making without the pans* Remove ice cream layer from freezer and remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.

Combine fresh whipped cream 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.