Peppermint Ice Cream Cake

Author: Delia // Category: , ,

Peppermint Ice Cream Cake

Yield: 16 servings (serving size: 1 slice)


  • Cooking spray
  • 3/4 cup unsweetened cocoa
  • 3/4 cup boiling water
  • 6 tablespoons butter, melted
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup egg substitute
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 cups low-fat peppermint ice cream (such as Edy's/Dreyer's Slow-Churned Light), softened
  • 3 cups frozen fat-free whipped topping, thawed
  • 1/8 teaspoon peppermint extract
  • 8 peppermint candies, crushed


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.

source: cookinglight

Pistachio and Chocolate Pud

Author: Delia // Category: , ,
Pistachio and chocolate pud

Make this beautiful chocolate pudding recipe for someone special on Valentine's Day.

Serves 2, plus leftovers
Takes 25 minutes to make and 25 minutes to bake


  • 120g slightly salted butter, plus extra for greasing
  • 120g caster sugar
  • 50g unsalted shelled pistachio nuts, coarsely ground, plus extra, sliced, to decorate
  • 30g self-raising flour
  • 40g good cocoa powder
  • 2 tsp baking powder
  • 2 medium organic eggs, beaten
  • 4 tbsp milk
  • 6 chunks of your favourite chocolate


1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a 20cm heart-shaped cake tin (or see tip). Make the pudding. Using an electric hand whisk, cream the butter and caster sugar in a large bowl for a few minutes, until light and fluffy. Add all the other ingredients (except the chocolate) and mix well. Tip into the tin or heart-shaped case.


You'll find 20cm heart-shaped cake tins in most cookware shops. If not, grease a 20cm round sandwich tin, make a long sausage from kitchen foil, shape into a firm heart and fit snugly inside the tin. Line the foil with baking paper to make a heart-shaped case.

2. Press the chunks of chocolate randomly into the mixture and bake for 25 minutes or until just set but still gooey in the centre. Cool in the tin for 5 minutes, then turn out onto a plate.

3. Meanwhile, put all the sauce ingredients into a heavy-based pan over a medium-low heat. Heat slowly until the chopped chocolate and butter have melted and the sugar has dissolved, then increase the heat and bring to the boil. Simmer for 1 minute.

4. Make a message with chocolate letters, if you like (look for Supercook Chocolate Letters, from major supermarkets). Drizzle the pudding with the sauce and sprinkle with the extra pistachio nuts. Leftovers will keep, covered, in the fridge for up to 2 days.

source: © delicious. magazine