Ingredients
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup plus 1/2 cup sugar, divided
- 1/3 cup water
- 1 teaspoon vanilla extract
- FILLING:
- 1 package (8 ounces) reduced-fat cream cheese
- 1/2 cup sugar
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1/4 cup crushed peppermint candies
- GLAZE:
- 5 teaspoons butter
- 2 tablespoons baking cocoa
- 2 tablespoons water
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons crushed peppermint candies
Reviews
At what point can you freeze it? Just do the cake ahead of time or can you complete it and then freeze it?
I have baked all my life so, I understand instructions and how to carry them out. I'm not a newbie. But I was SO disappointed in how this cake looked at the finish. My filling is the BOMB, but I substituted Ghiradelli peppermint bark instead of using plain peppermint candies because I don't know a lot of people who like those cheap peppermints. I also wasn't super happy with the ganache. But the main complaint is that it cracked. I cooled it, I measured exactly, followed everything and it cracked. Now ganache does cover some cracks but after all the work I point into this, to have it crack was utterly devastating. I'll let you know what my family thinks after we cut it tomorrow but I would recommend using peppermint bark or Hershey's candy cane white chocolate candy bar rather than just plain peppermints.