Peppermint Ice Cream Cake
|Chocolate ice cream||1 Quart|
|Vanilla ice cream||1 Quart|
|Sifted cake flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Peppermint extract||1⁄2 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Crushed peppermint stick candy||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Firmly pack scoops of chocolate and vanilla ice cream alternately into a 9-inch layer cake pan.
Cover and freeze until firm.
Blend flour, baking powder, and salt; set aside.
Cream butter with extract until softened.
Gradually add 2/3 cup sugar, beating until fluffy.
Beating only until blended after each addition, alternately add dry ingredients in thirds, milk in halves.
Blend in about 1/4 cup of the peppermint candy.
Beat egg whites until stiff, not dry, peaks are formed.
Fold into batter.
Turn into a prepared 9-inch layer cake pan.
Bake at 350Â°F about 30 minutes, or until cake tests done.
Wrap and refrigerate or freeze.
To assemble cake, remove ice cream from pan, dipping bottom of pan quickly into hot water and inverting onto serving plate.
Return to freezer about 15 minutes to firm.
Spread ice cream with one half of the Filling.
Top with cake layer.
Spread top of cake with remaining filling.
Freeze 3 hours.
Beat 1/2 cup sugar into whipped cream; spread over sides and top edge of cake.
Sprinkle remaining peppermint candy over top.
Set out to soften slightly before serving.