Peppermint Ice Cream Candyland Cake Store-bought peppermint ice cream will vary in color from pale pink to bright pink. Makes 12 servings Recipe by Sarah Tenaglia Ingredients Cake 1 1/2 cups unbleached all purpose flour 1 1/2 cups sugar 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter 6 tablespoons bittersweet or semisweet chocolate chips 3/4 cup water 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons vanilla extract 1 large egg, room temperature 3 1/2 quarts (about) peppermint stick ice cream, slightly softened Candy Brittle 1 1/2 cups sugar 1/2 cup water 1 1/2 tablespoons light corn syrup 1 to 2 cups assorted candies (such as sliced gummy candies, spice drops, Swedish mints, butter mints, rock candy pieces, and candy cane pieces) Chocolate Sauce 1/2 cup water 8 ounces bittersweet or semisweet chocolate chips Preparation Cake Preheat oven to 350°F. Butter 15x10x1-inch baking sheet; line
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