PEPPERMINT CANDY ICE CREAM CAKE
Design a mint-lover's dream: vanilla ice cream cake loaded with crushed peppermint candies and topped with chocolate ganache and more crushed peppermints.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment.
- Combine the melted butter and crushed wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes. Let cool completely before using.
- Fold the peppermint candies into the ice cream. Scoop the peppermint candy ice cream onto the cookie crust, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more. Keep in the freezer until ready to frost.
- Put the chocolate in a medium heatsafe bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
- Frost the top and sides of the cake with the ganache and top with the crushed peppermint candies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.
PEPPERMINT SKILLET CAKE WITH PEPPERMINT ICE CREAM
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray.
- Prepare the cake mix according to the package's egg white method. Add the peppermint extract and mix to combine. Pour the cake batter into the prepared skillet. Bake until the cake is set and a toothpick inserted comes out clean, 35 to 45 minutes. Let the cake cool until the top of the cake is cool to the touch.
- Pulse the candy canes in a food processor until you get pea-sized candy, 5 to 6 times. Add 1/2 cup of the crushed candy canes to the Frosting and fold to combine. Frost the cake with the Peppermint Frosting, then sprinkle the remaining crushed candy over the entire cake. Serve slices with scoops of peppermint ice cream.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the confectioners' sugar together with the butter until well combined. Add the heavy cream and continue to beat until extremely light and fluffy. Beat in the peppermint extract until combined.
PEPPERMINT ICE CREAM CAKE
When Crafting Traditions staffers saw the enticing cake recipe Gloria shared recently, they excitedly added it to our sweet gathering of birthday treats. And for good reason-to make it, Gloria uses candy-flavored ice cream! "This is the kind of dessert that's perfect for any special occasion," Gloria comments. "Traditionally, I fix it for our December 24 celebration." What's also nice is the fact that the cake can be made a few days ahead and stored in the freezer until the celebration starts. "It always looks fresh and tastes great," Gloria assures.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- Place cereal in large bowl; set aside. Grate or shave 2 tablespoons of chocolate from candy bar; set aside. In a heavy saucepan, melt butter and remaining chocolate; stir until smooth. , Pour over cereal and stir to coat. Press into the bottom of a greased 10-in. springform pan. Freeze for 30 minutes. , Spoon ice cream over crust. Freeze for 15 minutes. Spread with whipped topping; sprinkle with the shaved chocolate. Cover and freeze for several hours or overnight. , Top with candy. Remove cake from freezer 5-10 minutes before serving. Remove sides of pan; cut with a sharp knife and serve immediately.
Nutrition Facts : Calories 487 calories, Fat 29g fat (18g saturated fat), Cholesterol 69mg cholesterol, Sodium 291mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
DARK CHOCOLATE PEPPERMINT PATTIE CAKE
Steps:
- If you're one of those individuals who always opts for the chocolate-covered Thin Mints when your local Girl Scout representative comes calling, this dessert is for you. The refreshing peppermint counterpoint takes the edge off the intense fudge-like cake.
- To facilitate cutting the Peppermint Patties, I often freeze them first. Use a hot, dry long-bladed knife to cut perfectly clean slices of the cake.
- Serve with whipped cream, cocoa fudge sauce, and a drizzle of mint syrup.
- Cocoa Fudge Sauce, recipe follows, for serving
- Mint Syrup, recipe follows, for serving
- To make the cake: Preheat oven to 350 degrees F.
- Butter a 9 1/2 to 10-inch springform pan, line the bottom with parchment paper, butter the paper, and flour the pan, tapping out the excess flour.
- Melt the chocolate with the butter and cream in the top of a double boiler. Reserve.
- In the bowl of a mixer with a whip, beat the egg yolks with the sugar until very thick and light (about 5 minutes). Add the melted chocolate mixture to the egg yolks and mix until just blended. Add the flour, salt, and vanilla and mix until combined, scraping the bowl once or twice. Transfer the batter to a large mixing bowl and stir in the Peppermint Pattie pieces. The mixture will be quite thick.
- In a clean mixing bowl, with a clean whip, beat the egg whites to medium soft peaks. Lighten the batter by stirring in about one-third of the egg whites. Fold in the remaining whites and the place batter in the prepared pan. Bake at 350 degrees F for approximately 45 to 50 minutes. The top of the cake will feel set and very fine hairline cracks will just start to form around the edges. Remove and cool in the pan on a rack.
- To make the ganache topping: Heat the cream in a heavy bottomed saucepan to just under a boil. Add the chopped chocolate and, over very low heat, constantly stirring, cook the mixture until it is completely smooth. Strain through a fine sieve into a bowl and cool, stirring occasionally, until thickened and spreadable. This can take several hours. You can make the topping up to 3 days ahead, refrigerate it, and allow it to come to room temperature for several hours before using. You can also hasten the cooling process by placing the melted ganache over an ice bath and gently stirring it till thickened; however, the resulting texture may not be quite as smooth and creamy.
- Place the cooled cake upside down on a cardboard cake circle or a service plate. Remove the sides and bottom of the springform pan. Remove the parchment liner. Using an offset spatula, decoratively spread the ganache over what is now the top of the cake, drawing the ganache all the way out to the edges of the cake. Using the offset spatula, level the edges to give the cake a finished look. Serve at room temperature with whipped cream, Cocoa Fudge Sauce and Mint Syrup.
- Melt the butter in a medium sized saucepan. Whisk in the sugar and cocoa. Whisk in the cream and salt. Bring to a simmer over medium low heat, whisking often. Allow to simmer for 8 to 10 minutes until the sauce has thickened somewhat. Remove from heat, add the vanilla and strain though a fine sieve. Cool and serve at room temperature. This can be made up to 1 week ahead of time. It can also be frozen.
- Yield: 2 cups
- Combine the sugar and water in a small saucepan and bring to a boil over medium heat. Turn the heat down and simmer several minutes, until the sugar is completely dissolved. Remove from heat and cool completely. Reserve.
- Bring a small saucepan of water to a boil. Have a strainer and a bowl of ice water at the ready. Working quickly, place the mint leaves in the boiling water and blanch until just wilted (about 10 seconds). Immediately strain the mint and place the leaves directly in the ice water to set their color. Strain the mint again, pressing to remove excess liquid.
- Place the mint leaves and half of the reserved syrup in a blender. Puree the mint, stopping several times to scrape down the blender bowl. Add the remaining syrup and blend for 2 minutes. Transfer the mixture to a clean storage container and allow to sit overnight, covered, at room temperature.
- Strain the syrup through a fine mesh strainer and discard the solid mint puree. Store the syrup, refrigerated, for up to 2 weeks. Shake or stir lightly before using.
- Yield: 1 1/4 cups
CHOCOLATE PEPPERMINT ICE CREAM CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 6h35m
Yield 1 (9-inch) ice cream cake
Number Of Ingredients 13
Steps:
- For the crust: Cut the butter into pats and add to a medium heatproof bowl along with the chocolate chips. Place the bowl over 1 inch of simmering water, making sure the bowl doesn't touch the water. Once the butter and chocolate start to melt, stir to combine and remove from the heat. Finely crush the chocolate wafers in a food processor until it becomes a fine meal. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve a heaping 1 cup crumb mixture in a small bowl. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch diameter springform pan with 3-inch high sides. Freeze 1 hour.
- For the glaze: In a large, heavy-bottomed saucepan, bring the cream and corn syrup to a boil over medium heat. Remove from the heat, add the chocolate and whisk until it melts. Set aside to cool until room temperature, about 1 hour.
- For the filling: Quickly mix the ice cream, crushed candies and extract in a large bowl with a wooden spoon until blended. Put half the ice cream mixture onto the frozen crust and spread out. Evenly scatter the reserved cookie crumbs over the ice cream in the springform pan, pressing the crumbs down gently. Pour half of the chocolate glaze over the cookie crumbles and ice cream Freeze for about 3 hours.
- When you about ready to repeat the layers, place the glaze back over low heat, just until pourable, but not warm. Remove the springform pan from the freezer and repeat with the remaining ice cream and glaze. Place back into the freezer for at least 3 hours or overnight.
- Remove the cake from the freezer about 20 minutes before serving for easy removal of the springform sides. Release the pan sides and transfer the cake to a platter. Break off irregular pieces of the Candy Brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake.
- In a small, heavy bottomed saucepan over medium-low heat, cook the sugar, 3/4 cup water and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes.
- Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely.
DEVIL'S FOOD CAKE WITH PEPPERMINT FROSTING
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Provided by Claudia Fleming
Categories Cake Mixer Chocolate Dessert Bake Christmas Kid-Friendly Family Reunion Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 26
Steps:
- For cake:
- Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
- For dark chocolate ganache:
- Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
- For white chocolate cream:
- Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.
- Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
- Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
- For peppermint frosting:
- Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
- Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.
PEPPERMINT ICE CREAM CAKES
Looking for a frozen dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this peppermint ice cream cake that's perfect for Christmas party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 6
Steps:
- Place 13x9-inch pan in freezer. Let ice cream stand at room temperature 15 minutes to soften. Line cold pan with plastic wrap. Spoon ice cream into pan; cover with another sheet of plastic wrap. Spread ice cream to even thickness. Freeze 1 hour. Heat oven to 350°F. Spray a second 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9- inch pan, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
- Cut cake horizontally to make 3 layers; split layers in half to make 6 total. Press 1 layer in bottom of 9x5-inch loaf pan. Remove ice cream from freezer; carefully lift ice cream from pan and remove plastic. Place 1 ice cream layer on cake in pan; top with second cake layer. Repeat layers. Return to freezer. Repeat for second cake. In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread whipped cream over cake. Serve, or freeze up to 8 hours. Before serving, sprinkle cake with crushed candies.
Nutrition Facts : Calories 316, Carbohydrate 35 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 215 mg
CHOCOLATE PEPPERMINT ICE CREAM CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 19h30m
Yield 1 (9-inch) ice cream cake
Number Of Ingredients 14
Steps:
- For the crust: In a small heavy bottom saucepan over low heat, melt the butter and chocolate. Remove from the heat. Finely crush the chocolate wafers in a plastic bag with a rolling pin, or use a food processor. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve 1 1/4 cups crumb mixture in a small bowl. Press the remaining crumb mixture onto the sides and bottom of a 9-inch diameter springform pan with 2 3/4-inch high sides. Freeze for 1 hour. For the glaze: In a large heavy bottom saucepan, bring the cream and corn syrup to a boil. Remove from heat, add the chocolate, and whisk until it is melted and smooth. Let stand until cool but still pourable, about 1 hour. For the filling: In a large bowl, working quickly, mix the ice cream, crushed candies, and extract until blended. Spoon half of the ice cream into the crust, spreading it evenly. Put the remaining ice cream mixture in the bowl in the freezer. Sprinkle the reserved 1 1/4 cup cookie crumb mixture over the ice cream in the springform pan, press the crumbs down gently. Pour 1 1/4 cup of the chocolate glaze over the ice cream in the springform pan. Freeze for 1 hour. Top with the remaining ice cream, and spread evenly. Freeze until firm, about 4 hours. Stir the remaining glaze over low heat, just enough so that it is pourable but not warm. Pour the glaze over the ice cream, and spread evenly. Freeze overnight. Run a sharp warm knife between the pan sides and the crust to loosen the cake. Release the pan sides and transfer the cake to a platter. Garnish the cake with Candy Brittle.;
- In a heavy bottom small saucepan over medium-low heat, cook the sugar, water, and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes. Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely. Break off irregular pieces of the brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake and freeze.;
PEPPERMINT ICE CREAM CAKE
Make and share this Peppermint Ice Cream Cake recipe from Food.com.
Provided by cellogirl2
Categories Frozen Desserts
Time 48m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 187.5, Fat 5.4, SaturatedFat 3.2, Cholesterol 11.6, Sodium 182.6, Carbohydrate 33.4, Fiber 1.7, Sugar 21.3, Protein 3.5
PEPPERMINT PATTY CAKE
If you love mint and chocolate, this is the cake for you. I've had this recipe for quite awhile and I just recently made it and it was absolutely delicious. Hope you enjoy it too.
Provided by Boca Pat
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350; grease& flour 12 cup Bundt pan In microwave safe bowl combine chocolate, peppermint candies and milk; heat on hi at 20 sec intervals, stirring occasionally, until melted; reserve Combine flour, baking pwdr and salt; at hi speed beat butter with sugar until fluffy, reduce speed to med, beat in eggs 1 at a time and vanilla until combined; alternately beat in flour mixture and milk; beat 1 minute Trnasfer 1 cup batter to bowl; stir in reserve melted chocolate mixture; pour 5 cups plain batter into pan; drop half of chocolate batter over batter in pan Swirl knife thru batters to marble Add remaining plain& choc.
- batters to pan; with knife, marble batters by scooping knife into& up thru batters.
- Bake 1 hr to 1 hr 10, or until toothpick comes out clean; cook in pan 30 minutes; remove; cool completely on rack Glaze: In micro safe bowl combine chocolate& butter; heat in micro on hi at 10 sec.
- intervals, stirring occasionally, until melted; pour over cake; garnish with candies if desired.
CHOCOLATE PEPPERMINT ICE CREAM CAKE
This is an easy but impressive dessert for any special occasion. Begin making this one day in advance. For best results, use a rich, premium ice cream, as it will freeze firmly. Cook time reflects overnight freezing time.
Provided by MarieRynr
Categories Frozen Desserts
Time P1DT1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For crust, melt butter with chocolate in heavy small saucepan over low heat.
- Finely grind cookies in processor.
- Add warm chocolate mixture; blend until crumbs are just moistened.
- Reserve 1 cup crumb mixture in small bowl.
- Press remaining crumb mixture onto sides, then bottom of 9 inch springform pan with 2 3/4 inch sides.
- Freeze.
- For Glaze, bring cream and corn syrup to boil in heavy large saucepan.
- Remove from heat.
- Add chocolate; whisk until melted and smooth.
- Let stand until cool but still pourable, about 1 hour.
- For filling, working quickly, mix ice cream, 1 3/4 cups crushed candies, and extract in large bowl, until just blended.
- Spoon half of ice cream into crust; spread evenly. (Place remaining ice cream mixture in bowl in freezer).
- Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently.
- Pour 1 cup chocolate glaze over ice cream in pan.
- Freeze 1 hour.
- Top with remaining ice cream; spread evenly.
- Freeze until firm, about 4 hours.
- Stir remaining glaze over low heat just until pourable, but not warm.
- Pour over ice cream.
- Spread evenly.
- Freeze overnight.
- Run sharp knife between crust and pan sides to loosen cake.
- Release pan sides.
- Transfer cake to platter.
- Garnish with peppermint candies and serve.
Nutrition Facts : Calories 431.1, Fat 25.1, SaturatedFat 14.2, Cholesterol 71.5, Sodium 261.5, Carbohydrate 48.7, Fiber 1.7, Sugar 29.3, Protein 5.3
PEPPERMINT ICE CREAM CAKE
Make and share this Peppermint Ice Cream Cake recipe from Food.com.
Provided by SweetSueAl
Categories Dessert
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 250, Fat 7.2, SaturatedFat 4.2, Cholesterol 15.4, Sodium 243.4, Carbohydrate 44.5, Fiber 2.2, Sugar 28.4, Protein 4.6
LAYERED PEPPERMINT ICEBOX CAKE
Our home economists take four ingredients and turn them into an impressive, no-bake cake. Do-ahead desserts don't get any better! -Taste Of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat the cream, sugar and extract on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream. , On a serving plate, arrange seven cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers nine times. Refrigerate overnight., Garnish with flowers, chocolate curls and crushed candy if desired.
Nutrition Facts : Calories 605 calories, Fat 42g fat (23g saturated fat), Cholesterol 124mg cholesterol, Sodium 404mg sodium, Carbohydrate 53g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
MINT PATTY CAKE
Each slice of this dreamy layer cake is full of cool peppermint. The chopped peppermint patties in the frosting are a refreshing surprise. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place white chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Chill for 30 minutes, stirring once., Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Set aside 2-1/2 cups for frosting cake. Stir patties into remaining frosting., Place one cake layer on a serving plate; spread with half of the peppermint patty filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with reserved frosting. Store in the refrigerator. Garnish with additional patties.
Nutrition Facts : Calories 534 calories, Fat 31g fat (15g saturated fat), Cholesterol 70mg cholesterol, Sodium 318mg sodium, Carbohydrate 60g carbohydrate (47g sugars, Fiber 2g fiber), Protein 6g protein.
BEST PEPPERMINT PATTY CAKE
Every year the local service league has an antique fair and luncheon. They have a featured cake each year and this recipe is the featured cake for 2007.
Provided by jneen
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For the cake:.
- Trace three 9-inch cake pans onto sheets of wax paper. Cut out wax paper circles. Grease the cake pans well with shortening. Place wax paper in bottom of pans. Grease well again over the wax paper. Flour pans well.
- Melt chocolate morsels in the microwave on HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.
- Beat softened butter and brown sugar at medium speed for about 5 minutes or until well blended. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating until blended.
- Sift together flour, baking soda & salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Add hot water. Beat at low speed just until blended. Stir in vanilla. Pour batter evenly into prepared pans.
- Bake at 350°f for 30 minutes or until wooden pick comes out clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on wire racks. Remove wax paper. Spread Peppermint Filling evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. (garnish with chopped peppermint candy, if desired).
- For the Peppermint Filling.
- Beat butter at medium speed until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat after each addition at low speed. Stir in peppermint extract.
- For the Ganache.
- Microwave chocolate morsels and whipping cream in at 2 quart bowl at MEDIUM power FOR 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter and let stand 20 minutes.
- Beat at medium speed 3 to 4 minutes or until soft peaks form.
- Ice top and sides of cake with Ganache.
- Sprinkle crushed peppermint candies over Ganache.
Nutrition Facts : Calories 1009.2, Fat 51.3, SaturatedFat 31.1, Cholesterol 135.9, Sodium 400, Carbohydrate 137.7, Fiber 5, Sugar 112, Protein 8.1
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PEPPERMINT ICE CREAM CAKE RECIPE │ QUICK, SIMPLE
From helloyummy.co
Category Dessert
- Take your ice cream out of the freezer and allow it to soften. It should have a semi-liquid appearance to it. Pour the ice cream into a mixing bowl and stir so that the softened ice cream has a uniform consistency and no lumps.
- If you’re working with vanilla ice cream, now’s the time to add in the peppermint extract and pink food coloring. Stir this through.
- Place the oreo (or other chocolate cookies) into a gallon-sized zipper bag. Use a rolling pin, or similar tool, to crush the cookies into a coarse, medium-to-fine crumb. Alternatively, you could also use a food processor to do this.
- Pour the cookie crumbs into a bowl and mix in the melted butter. Using your hands is the best way to mix these two ingredients together. Use gloves if you don’t want to get your hands dirty.
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5-INGREDIENT PEPPERMINT PATTIES - MINIMALIST BAKER RECIPES
From minimalistbaker.com
PEPPERMINT PATTY CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEPPERMINT PATTY ICE CREAM RECIPE - FOOD NEWS
From foodnewsnews.com
PEPPERMINT PATTY CAKE-DOCTORED CAKE MIX RECIPE - MY CAKE SCHOOL
From mycakeschool.com
PEPPERMINT PATTY CAKES - WEEATLIVEDOWELL.COM
From weeatlivedowell.com
HOLIDAY RECIPE: FROZEN PEPPERMINT CAKE - KITCHN
From thekitchn.com
PEPPERMINT ICE CREAM CAKE - DANIELLEWALKER.COM
From daniellewalker.com
EASY PEPPERMINT PATTIE CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
EASY PEPPERMINT PATTY ICE CREAM - RED COTTAGE CHRONICLES
From redcottagechronicles.com
PEPPERMINT ICE CREAM CAKE RECIPE | MYRECIPES
From myrecipes.com
PEPPERMINT PATTY CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
PEPPERMINT PATTIE ICE CREAM SANDWICHES | RECIPES
From hersheyland.com
CHOCOLATE PEPPERMINT ICE CREAM CAKE - THE VANILLA BEAN BLOG
From thevanillabeanblog.com
PEPPERMINT ICE CREAM DESSERT {10 MIN. PREP TIME} | LIL' LUNA
From lilluna.com
PEPPERMINT ICEBOX CAKE - PEANUT BUTTER FINGERS
From pbfingers.com
RECIPE: DARK CHOCOLATE PEPPERMINT PATTIE CAKE - STYLE AT HOME
From styleathome.com
PEPPERMINT CRISP ICE CREAM CAKE - FOOD24
From food24.com
PEPPERMINT PATTY CAKE - RECIPE CIRCUS
From recipecircus.com
EASY PEPPERMINT PATTY ICE CREAM - BECKY'S KITCHEN CORNER
From beckyskitchencorner.com
PEPPERMINT ICE CREAM CAKE RECIPE | MYRECIPES
From myrecipes.com
EASY PEPPERMINT PATTIES RECIPE (PERFECT EDIBLE GIFT ... - GINGER WITH …
From gingerwithspice.com
12 PEPPERMINT TREATS | EPICURIOUS
From epicurious.com
PINK PEPPERMINT CHRISTMAS ICE CREAM CAKE. - HOW SWEET EATS
From howsweeteats.com
PEPPERMINT PATTIE CUPCAKES | RECIPES - HERSHEYLAND
From hersheyland.com
PEPPERMINT PATTY ICE CREAM - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
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