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Peppermint Ice Cream Cake

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Cooking Light
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cooking spray

3/4 cup unsweetened cocoa

3/4 cup boiling water

6 tablespoons butter, melted

1 cup packed dark brown sugar

1/2 cup granulated sugar

3/4 cup egg substitute

1 1/2 cups all-purpose flour (about 6 3/4 ounces)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons vanilla extract

3 cups low-fat peppermint ice cream (such as Edy's/Dreyer's Slow-Churned Light), softened

3 cups frozen fat-free whipped topping, thawed

1/8 teaspoon peppermint extract

8 peppermint candies, crushed

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