MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING
Layer brownies, crushed cookies and mint chip ice cream in a springform pan. Freeze and top with a light whipped cream frosting for a show-stopping dessert.
Provided by Food Network
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, 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 of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
- Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
CHOCOLATE MINT LAYER CAKE
With its rich icing and minty whipped cream filling, this chocolate mint cake makes a fitting finale to a special meal. - Jean Portwine, Recluse, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. , In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second layer., For icing, in a microwave, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar until smooth. Frost and decorate cake. Chill 2 hours before slicing.
Nutrition Facts : Calories 532 calories, Fat 27g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 333mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE MINT-WHIPPED CREAM CAKE RECIPE (1968)
Steps:
- Start this recipe by heating the oven to 350 degrees F.
- Grease and flour three 8-inch layer-cake pans.
- Sift flour, soda, salt, and baking powder together; set aside.
- Beat butter or margarine, sugar, and eggs, at high speed in large bowl of electric mixer about 3 minutes or until light and fluffy.
- Combine cocoa and water.
- Add flour mixture alternately with cocoa mixture at low speed, beginning and ending with flour. Beat just until smooth.
- Pour into prepared pans.
- Bake 25 to 30 minutes or until cake springs back when lightly pressed with fingertip.
- Cool in pans 10 minutes; remove from pans. Cool on wire racks.
- While the cakes cool, make the filling: combine cream, sugar, peppermint extract, and enough food coloring to tint a pale green in medium-size bowl.
- Whip just until soft peaks form using rotary beater or electric mixer.
- Place one cake layer on cake plate.
- Spread half the whipped-cream filling over layer.
- Place second cake layer over filling; spread with remaining filling. Top with third layer.
- Refrigerate 1 hour to allow whipped cream to become more firm.
- Finally, make the frosting; starting by combining melted chocolate, sugar, and hot water in small bowl.
- Beat until smooth and well blended.
- Add egg, butter or margarine, and vanilla.
- Continue to beat until frosting is thick.
- Set bowl of frosting in ice water.
- Beat with wooden spoon until frosting is of spreading consistency
Nutrition Facts : Calories 610 calories, Carbohydrate 91 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 280 milligrams sodium, Sugar 75 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
MINT WHIPPED CREAM
This recipe originally accompanied [Chocolate Mint Layer Cake](/recipes/food/views/101355) .
Yield Makes about 6 cups
Number Of Ingredients 3
Steps:
- Beat cream, sugar and peppermint extract in large bowl until stiff peaks form.
CHOCOLATE MINT WHIPPED CREAM
Make and share this Chocolate Mint Whipped Cream recipe from Food.com.
Provided by Alia55
Categories Low Protein
Time 10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Whip cream till peaks form.
- Add extract and chocolate sauce.
Nutrition Facts : Calories 153.7, Fat 15.1, SaturatedFat 9.3, Cholesterol 54.4, Sodium 31.6, Carbohydrate 4.1, Fiber 0.1, Sugar 1.6, Protein 1
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