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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Minty and refreshing, this cake is a perfect after-dinner dessert. You don't have to worry about garlic-breath after eating this. ;) Ingredients:
1 cup (1/2 pint) peppermint bonbon or chocolate chip ice cream (or your favorite mint-flavored ice cream) |
1/3 cup butter or margarine, softened |
1/2 cup sugar |
1 egg |
1 1/2 cups all-purpose flour (if using self-rising, reduce soda to 1/4 tsp and omit baking powder and salt) |
2 1/4 tsps baking powder |
1/2 tsp soda |
1/4 tsp salt |
1 cup sour milk or buttermilk |
1/2 to 1 tsp peppermint extract |
2 to 3 drops green food coloring, if desired |
1/2 cup fudge ice cream topping |
shaved chocolate for garnish |
peppermint frosting |
2 1/2 tbsps flour |
1/2 cup milk |
1/2 cup sugar |
1/2 cup butter or margarine, softened |
1 tsp peppermint extract |
2 to 3 drops green food coloring |
Directions:
1. Preheat oven to 350.
2. Measure ice cream by packing firmly into cup and leveling off. Let stand at room temperature about 1 hour to soften.
3. In large mixing bowl, cream butter and sugar. Add egg; beat until smooth. Add flour, baking powder, soda, salt, sour milk, peppermint extract, food coloring and softened ice cream. Beat at low speed until well blended, about 2 minutes. Pour into generously greased and lightly floured 8-inch square pan. Bake for 35 to 40 minutes until top springs back when touched lightly in center. Cool 10 minutes; remove from pan. When completely cooled, place on serving plate; spread sides and top with fudge ice cream topping. Frost with Peppermint Frosting. Garnish with shaved chocolate.
4. Peppermint Frosting: In a small saucepan, combine flour and mlk. Cook over medium heat until mixture is very thick, stirring constantly; cool completely. In small mixer bowl, beat sugar and butter at high speed until light and fluffy, about 3 minutes. Gradually add completely cooled flour mixture; continue beating at high speed, about 3 minutes, until it is the consistency of whipped cream. Blend in peppermint extract and food coloring.
5. This cake is also good with whipped cream or topping as the frosting. Add peppermint extract and food coloring to whipped cream or topping.
6. Refrigerate until served.
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