Peppermint Cocoa Cake

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  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Ready Time: 60 Min
  • Servings: 16 servings
Nutrition information based on 4 ounces of crushed peppermint candy.

Ingredients

  • 1 2/3 cup sugar
  • 1/4 teaspoon peppermint extract
  • 2/3 cup butter or margarine
  • 1/2 teaspoon vanilla
  • 2 cup flour
  • 2/3 cup cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/3 cup water
  • 1/2 cup peppermint candy crushed
  • 1/2 cup butter or margarine
  • 1/2 cup cocoa powder
  • 3 2/3 cup sugar Confectioners
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 3 count eggs

Directions

    1. Grease two 9-inch cake pans; dust with unsweetened cocoa powder. Set aside. Preheat oven to 350 degrees.
    2. To prepare cake: In a mixing bowl, combine sugar, butter or margarine, eggs and vanilla; beat at high speed of electric mixer for 3 minutes. Combine flour, cocoa powder, baking soda, salt and baking powder. Add dry ingredients alternately with water to creamed mixture, blending just until combined. Stir in candy. Pour batter into prepared pans.
    3. Bake at 350 degrees for 30 to 35 minutes. Cool completely.
    4. To prepare Frosting: Melt butter or margarine in a saucepan over medium heat. Add cocoa powder and cook, stirring constantly, until mixture begins to boil. Pour hot mixture into a small mixing bowl. Add confectioners sugar alternately with milk to chocolate mixture, beating until desired spreading consistency is reached. Stir in vanilla and peppermint extract, if desired. Spread frosting on cake wihile frosting is still warm.
Nutritional Information
Peppermint Cocoa Cake

Servings Per Recipe: 16 servings

Amount Per Serving

Calories: 410

  • Total Fat: 17g
  • Cholesterol: 80mg
  • Sodium: 400mg
  • Total Carbs: 65g
  •     Dietary Fiber: 2g
  • Protein: 4g

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