About this Recipe

By: Taylor Hart

One of the things I most look forward to for the Christmas season is Farr’s Peppermint Stick ice cream.  My family always stocks up on this december delicacy so we can enjoy it for the following months. As the most recent scoop I was eating began to melt, I was struck with the idea to use the melted ice cream in place of the milk for a peppermint cake.  This cake has a unique dense consistency and a perfectly peppermint flavor thanks to my favorite ice cream.



  • 1 package white cake mix
  • 1 1/4 cups melted Farr’s Peppermint Stick Ice cream
  • 2 TBS Hershey’s white chocolate pudding powder. 
  • 4 eggs
  • 1 cup melted butter
  • 1/2 tsp peppermint extract


  • 8oz cream cheese
  • 7oz jet puff
  • 8oz cool whip 
  • 6 oz tempered white chocolate


  • 4 cups Powdered Sugar
  • 1/2 cup Butter
  • 8 oz Cream Cheese
  • 3 tsp Vanilla
  • 2 Tbs heavy whipping cream

crushed candy cane 

preheat oven to 350

combine all cake ingredients and whip for two minutes.  pour into two greased 9″ baking rounds. bake for 30 minutes or until tooth pick comes out crumbly. cool for 10 minutes and flip out of pans onto cooling racks. cool completely.

for the filling

cream the softened cream cheese, jet puff, melted white chocolate together until smooth.  fold in cool whip.

for the frosting:

beat cream cheese and butter together until smooth.  Add powdered sugar, vanilla and cream.  beat until light and fluffy, about 5 minutes. 


fill cake with white chocolate cream, frost with cream cheese frosting ( I did a light layer for a naked style cake) and cover with crushed candy cane.