Mint-Chocolate Ice-Cream Cake

Cooking Light

Classic Genoise
Cake:
4 cups low-fat vanilla ice cream
2 tablespoons creme de menthe
12 creme de menthe chocolaty mint thins (such as Andes), finely chopped

Frosting:
1 cup powdered sugar
3 tablespoons unsweetened cocoa
2 tablespoons fat-free milk
1 tablespoon butter or stick margarine
1/2 teaspoon vanilla extract
1 teaspoon unsweetened cocoa

Prepare Classic Genoise as directed in a 9-inch springform pan. Cool the
cake completely.
To assemble cake, split genoise into 3 layers horizontally using a
serrated knife. Place bottom layer, cut side up, in a 9-inch springform
pan; place layer in pan and remaining layers in freezer.
Place a large bowl in freezer. Remove the ice cream from freezer, and
let stand at room temperature until slightly soft. Spoon ice cream into
chilled bowl. Stir in creme de menthe and mint thins until well
combined. Spoon half of ice cream mixture onto cake layer in pan; top
with middle layer of cake. Repeat procedure, ending with top layer of
cake, cut side down. Return cake to freezer.

To prepare frosting, combine sugar and 3 tablespoons cocoa in a small
bowl. Combine milk and butter in a 1-cup glass measure; microwave at
high 30 seconds or until butter melts. Add milk mixture and vanilla to
sugar mixture, stirring with a whisk until smooth. Spread frosting over
top of cake, and freeze for 30 minutes. Cover with plastic wrap, and
freeze 4 hours or until firm.

Place cake in refrigerator 30 minutes before serving to soften. Remove
band from springform pan. Sprinkle 1 teaspoon cocoa over cake.

YIELD: Yield: 12 servings (serving size: 1 wedge).



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