Preheat oven to 350°F.
Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of each pan with wax paper.
Combine cocoa, water, and butter, 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 wire racks. 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 bottom side up.
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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	215.53 Kcal (902 kJ)
Calories from fat	78.55 Kcal
		% Daily Value*
Total Fat	8.73g	13%
Cholesterol	61.75mg	21%
Sodium	150.2mg	6%
Potassium	128.5mg	3%
Total Carbs	29.25g	10%
Sugars	20.37g	81%
Dietary Fiber	1.12g	4%
Protein	6.38g	13%
Vitamin C	0.1mg	0%
Iron	0.8mg	4%
Calcium	72.1mg	7%

Amount Per 100 g
Calories	141.4 Kcal (592 kJ)
Calories from fat	51.53 Kcal
		% Daily Value*
Total Fat	5.73g	13%
Cholesterol	40.51mg	21%
Sodium	98.53mg	6%
Potassium	84.3mg	3%
Total Carbs	19.19g	10%
Sugars	13.36g	81%
Dietary Fiber	0.74g	4%
Protein	4.19g	13%
Iron	0.5mg	4%
Calcium	47.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Peppermint Ice Cream Cake

Unsweetened cocoa, Boiling water, Butter, melted and 12 more..
Peppermint Ice Cream Cake

Unsweetened cocoa, Boiling water, Butter, melted and 12 more..
Peppermint Ice Cream Cake

Unsweetened cocoa, Boiling water, Butter, melted and 12 more..
Carrot Cookies

Butter or 1/2 cup margarine, Brown sugar, Granulated sugar and 11 more..
Carrot Cookies

Butter or 1/2 cup margarine, Brown sugar, Granulated sugar and 11 more..
Easy Cinnamon Rolls

Unsalted butter, melted, Light brown sugar , packed and 11 more..
Orange Oatmeal Muffins

Rolled oats, Orange juice, Boiling water, Butter and 10 more..
Good Eats' Individual Peach Upside-Down Cakes - Alton Brown

Unsalted butter, Light brown sugar, Peaches, peeled and 9 more..
Pear Upside-Down Cake with Pecans

Butter, Light brown sugar and 13 more..
Cranberry Walnut Upside Down Cake

Unsalted butter, Light brown sugar and 12 more..
Rhubarb Anise Upside-Down Cake

Unsalted butter, Light brown sugar, Trimmed rhubarb and 11 more..
Banana Split Cookies

Butter, Brown sugar, Eggs, Mashed bananas and 7 more..
Banana Pecan Loaf

Butter, softened, Brown sugar , packed, Eggs and 6 more..
Chocolate Macadamia Nut Cookies

Butter, Brown sugar, Vanilla, Egg, lightly beaten and 9 more..
Orange Marmalade Bread

Butter or 1/2 cup margarine, softened and 9 more..