ough comes together. Stir in peppermint candy. Cover bowl with plastic
mooth.
Stir in crushed peppermint.
Pour into prepared pan
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
nto the chocolate mixture. Stir peppermint extract and vanilla extract into
Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.
Bake chocolate cake mix in thin pan to make cake about 1-inch thick when baked.
Cool and cut into squares.
Slice ice cream into squares the size of your cake.
Layer with cake on bottom and top with ice cream.
Heat hot fudge topping and pour over cake and ice cream.
Can be frozen ahead of time for parties or meals.
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
Line an 8 x 8-inch pan with foil.
Over low heat in saucepan, melt condensed milk with butter.
Remove from heat.
Add vanilla chips and white chocolate squares (broken up).
Add peppermint; stir until all chocolate is melted.
Pour into pan.
Dot the top with red and green coloring.
Drag knife through it to give marbled effect.
Refrigerate 8 hours.
Cut into squares after turning out onto cutting board.
Combine sugar, butter and evaporated milk. Boil over medium heat for 5 minutes. Remove from heat. Add marshmallow cream and vanilla chips and stir. Add peppermint candy and stir. Add a drop or two of red food coloring. Let cool. Refrigerate until firm.
Preheat oven to 325\u00b0F.
Spray a 10 inch bundt pan with cooking oil and set aside.
Sift together flour, baking soda, cocoa powder, cornstarch, sugar, and salt in large bowl; whisk together well.
Whisk together applesauce, oil, vanilla, and peppermint extract by hand in medium bowl.
Add the wet ingredients to the dry with a few swift strokes just until blended.
Pour into bundt pan.
Bake 50-60 minutes, until a toothpick comes out with moist crumbs.
Cool on rack.
Fudge -- First, line a 8x8\" pan
Stir in the chocolate and peppermint extract, if using.
Stir
Cool 10 minutes. Stir in peppermint extract.
Pour/spread frosting
Peppermint Vanilla Cake:
For the
Preheat oven to 375\u00b0.
For cake, add peppermint extract and 6 to 8 drops food coloring to egg white packet and water.
Prepare, bake and cool cake following package directions.
Serve each cake slice with vanilla ice cream, chocolate fudge ice cream topping and crushed peppermint candy.
In a chilled bowl, stir ice cream until softened.
Spoon icecream onto a pie shell, spreading evenly. Return to freezer for at least four hours.
To serve, warm the fudge topping in a microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping and if desired, sprinkle with crushed candies.
In a sundae glass, layer, from the bottom up:
Chocolate or fudge sauce, EDY'S SLOW CHURNED(R) Peppermint Ice Cream, crushed candy canes or peppermint candies, then brownies.
In a sundae glass, layer, from the bottom up:
Chocolate or fudge sauce, DREYER'S SLOW CHURNED(R) Peppermint Ice Cream, crushed candy canes or peppermint candies, brownies.
he peppermint extract and crushed candy canes.
Spread the fudge mixture
br>Add espresso
Add Peppermint syrup.
Steam milk and