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1
Preheat oven to 350u00b0F
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2
Coat 2 8-inch round cake pans with cooking spray.
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3
Line bottom of each pan with waxed paper.
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4
Combine cocoa, 3/4 cup boiling water, and butter, stirring with a whisk until blended. Cool.
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5
Combine brown sugar and granulated sugar in a large bowl, stirring well until blended.
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6
Add egg substitute; beat with a mixer 2 minutes or until light and creamy.
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7
Add the cocoa mixture, and beat 1 minute.
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8
Lightly spoon flour into dry measuring cups; level with a knife.
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9
Combine flour, baking powder, baking soda, and salt.
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10
Gradually add the flour mixture to the sugar mixture; beat 1 minute or until blended. Stir in vanilla extract.
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11
Pour batter into prepared pans.
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12
Bake for 28 minutes or until a toothpick inserted in the center comes out clean.
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13
Cool in pans 10 minutes on a wire rack.
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14
Remove from pans.
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15
Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
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16
Spread ice cream in an 8-inch round cake pan lined with plastic wrap.
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17
Cover and freeze 4 hours or until firm.
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18
To assemble cake, place one cake layer, bottom side up, on a cake pedestal.
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19
Remove ice cream layer from freezer; remove plastic wrap.
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20
Place ice cream layer, bottom side up, on top of cake layer.
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21
Top with remaining cake layer.
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22
Combine whipped topping and peppermint extract, and stir until blended.
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23
Spread frosting over top and sides of cake.
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24
Sprinkle with crushed peppermints.
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25
Freeze until ready to serve.
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26
Let cake stand at room temperature 10 minutes before slicing.
