From Redbook
This chocolate cake may look fancy - but inside it's just a good old ice cream cake.

By Barbara Chernetz

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Nutritional Information
(per serving)
Calories    401
Total Fat    23g
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    47g
Dietary Fiber    --
Sugars    --
Protein    7g
Calcium    --
chocolate peppermint ice cream cake

Yunhee Kim

Serves: 10

Prep Time: 30 min

Cook Time: 14 min

Oven Temp: 400

Ingredients
    U.S.         Metric     Conversion chart

Cake:

    1/2 cup(s) cake flour (not self-rising)
    1/3 cup(s) unsweetened cocoa powder
    3/4 teaspoon(s) baking powder
    1/4 teaspoon(s) salt
    5 large eggs, at room temperature
    3/4 cup(s) granulated sugar
    1 1/2 teaspoon(s) vanilla extract
    1 1/2 teaspoon(s) peppermint extract

Filling:

    2 pint(s) peppermint-bark ice cream, softened

Glaze:

    1/2 cup(s) heavy cream
    6 ounce(s) bittersweet or semisweet chocolate, chopped
    2 tablespoon(s) dark corn syrup
    1 1/2 teaspoon(s) vanilla extract
    1 1/2 teaspoon(s) peppermint extract

Garnish:

    Dark or white chocolate curls or shavings
    Confectioners' sugar

Directions

    Cake: Heat oven to 400 degrees F. Line a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with nonstick foil. In a small bowl, combine cake flour, cocoa powder, baking powder, and salt.
    Separate egg whites and yolks into 2 large bowls. Beat whites on medium-high speed until foamy. Gradually beat in 1/2-cup of the sugar. Continue to beat on high speed just until stiff (but not dry) peaks form.
    Using same beaters, beat yolks with the remaining 1/4-cup sugar and extracts until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in 1/4 of beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan; smooth top. Bake 12 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.
    Dust a clean towel with confectioners' sugar; invert cake onto towel. Remove pan; carefully peel off foil. Starting from the short end, roll up cake in towel; place seam side down on wire rack; cool completely.
    Filling: Unroll cake and spread evenly with ice cream. Roll up cake. Wrap tightly in nonstick foil and freeze, seam side down, overnight until firm.
    Glaze: In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in extracts; cool to room temperature.
    Unwrap cake; trim ends. Place cake on a wire rack over waxed paper. Pour glaze along top of cake roll, spreading with a spatula to cover sides. Garnish top of cake with chocolate curls or shavings. Freeze cake until firm.