Hi, this is Margaret Daley. This is the time of year to indulge in sweets. Like a vacation, calories don’t count during the holidays. I wish that were really true. Oh, well, we can always dream. I want to share a new recipe I came across from Braum, which is a chain of stores that specializes in ice cream and diary products in my area of the country.
Peppermint Cake with Marshmallow Cream Frosting
2 cups of melted peppermint ice cream
1 box of white cake mix
½ cup chocolate mint flavored baking chips
4 oz. softened cream cheese
1 7 oz. jar of marshmallow cream
1 stick of softened butter
1 teaspoon vanilla
1 ¾ cups powdered sugar
small pieces of peppermint candies
Preheat the oven to 350 degrees. Spray nonstick cooking spray in a Bundt pan. Combine the cake mix, eggs and melted ice cream in a large bowl and then beat those ingredients together for 2 minutes with an electric mixer. Stir in the baking chips until they are all mixed in. Fill the Bundt pan with the batter and bake for 35-40 minutes. It should be golden and cooked thoroughly. When you remove the cake from the oven, turn the Bundt pan upside down onto a plate and leave the pan over the cake for at least 4 hours.
For the frosting, beat together the cream cheese and butter until smooth with an electric mixer. Add in the marshmallow cream and vanilla and mix together. Finally put in the powdered sugar slowly mixing in ½ cup at a time. Spread the frosting over the cake and decorate with bits of peppermint.
Do you have a favorite holiday sweet you would like to share with us?