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Ingredientes
- 1/2 c. butter
- 1 1/4 c. sugar
- 1 teaspoon vanilla
- 4 large eggs
- 1 1/4 c. flour
- 1/3 c. cocoa
- 3/4 teaspoon soda
- 1/2 teaspoon salt
- 1 pound can chocolate syrup
- 1/2 c. water
- 1 quart. vanilla ice cream
- 2/3 c. crushed peppermint candy
- 1/8 teaspoon red food coloring
- 3 T cocoa
- 3 T water
- 1 T butter
- 1 c. confectionery sugar
- 1/2 teaspoon vanilla
- 1 T sugar
Direcciones
- Cream butter, sugar and vanilla; add in large eggs, one at a time. Beat well. Put together flour, cocoa, soda and salt; add in alternately with chocolate syrup and water. Pour into three 9 inch pans and bake 18 min at 350 degrees. Remove from pans. Cool, wrap in foil and freeze.
- Mix ingredients together. Divide into two 9 inch pans lined with foil and freeze overnight. Combine cake and ice cream.
- Put together cocoa, water and butter. Cook till thick, add in vanilla and sugar; pour over cake. Return cake to freezer till ready to eat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 12 servings | |
| Calories 442 | |
| Calories from Fat 140 | 32% |
| Total Fat 15.8g | 20% |
| Saturated Fat 9.15g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 216mg | 9% |
| Potassium 142mg | 4% |
| Total Carbs 70.59g | 19% |
| Dietary Fiber 1.5g | 5% |
| Sugars 55.77g | 37% |
| Protein 5.85g | 9% |
