Angelic Peppermint Towers
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 215.4
- Total Fat: 5.0 g
- Cholesterol: 6.3 mg
- Sodium: 266.5 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 0.7 g
- Protein: 4.0 g
View full nutritional breakdown of Angelic Peppermint Towers calories by ingredient
Introduction
This an easy, affordable recipe that will impress your guests. This an easy, affordable recipe that will impress your guests.Number of Servings: 12
Ingredients
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1 angel food cake mix, prepared according to directions
1 1/2 c peppermint ice cream
3/4 c semi-sweet chocolate chips
Tips
By using a baking sheet instead of a bundt pan or other cake pan for the angel food cake, you'll be able to cut circles from the cake. Sandwich them with some peppermint ice cream and top with melted chocolate for a great-looking dessert.
TIP: Use sprinkles to decorate the tops of these before the chocolate hardens.
The entire recipe costs less than $3.75!
Directions
Preheat oven to 350 degrees. Wipe a 17 1/2" X 11 1/2" baking pan clean with a teaspoon of white vinegar. The vinegar will ensure there is no greasy film on the baking pan. (If possible use a non-stick baking pan.)
Mix angel food cake mix according to package directions. Spread onto the sheet pan; bake for 20 minutes. While the cake is baking, spread the ice cream between two sheets of waxed paper to one inch thickness. Warm the chocolate until melted, either using a double boiler or the microwave (keep a close eye on it, and stir every few seconds). Once cake has baked and cooled; cut it into 24 rounds using a biscuit cutter or cookie cutter. With the same cutter, cut the ice cream into rounds. Dip 12 rounds of the cake into the chocolate. Stack the ice cream between two layers of the cake (the top layer will be the chocolate-dipped cake). If not serving immediately, refreeze.
Mix angel food cake mix according to package directions. Spread onto the sheet pan; bake for 20 minutes. While the cake is baking, spread the ice cream between two sheets of waxed paper to one inch thickness. Warm the chocolate until melted, either using a double boiler or the microwave (keep a close eye on it, and stir every few seconds). Once cake has baked and cooled; cut it into 24 rounds using a biscuit cutter or cookie cutter. With the same cutter, cut the ice cream into rounds. Dip 12 rounds of the cake into the chocolate. Stack the ice cream between two layers of the cake (the top layer will be the chocolate-dipped cake). If not serving immediately, refreeze.
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