Monday, January 11, 2010

Chocolate Peppermint Ice cream Torte

A four layer cake filled with peppermint ice cream and topped with chocolate syrup and crushed peppermint candies.

1 1/2 cups flour
1 1/2 cups sugar
1 1/4 tsp salt
1/2 cup cocoa powder
1/2 cup shortening
1 cup milk
1 tsp vanilla extract
2 eggs

Ice cream filling:

1 pt half and half
2 tsp vanilla extract
1 cup mini marshmallows
1 cup crushed peppermint candies- reserve some for topping
3/4 cup chopped pecans
1/4 cup powdered sugar

Preheat oven to 350 degrees. To make the cake: Grease and flour 4 9 inch round cake pans and set aside. cut waxed paper rounds the size of the pan and place them in the pans just prior to filling with batter. In a large mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa. Add the shortening, milk and vanilla and beat for 2 minutes. Add the eggs and beat for 2 more minutes. Divide the batter among the pans. Bake at 350 for 15 minutes. cool for 10 minutes on a cooling rack. carefully remove the cake from the pans. These are thin cakes.

To make the ice cream filling- mix all the ingredients in a chilled bowl. Freeze according to an electric ice cream makers instructions.

Place one cake layer on a plate and spread the ice cream filling evenly among each layer stacking the next cake layer on top of the ice cream filling. wrap the cake tightly with tin foil and place in the freezer for a few hours or over night. Cut frozen cake into slices and serve topped with chocolate syrup and crushed peppermint candy.

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