Peppermint-Hot Chocolate Cake
Hands On: 40 Minutes
Total: 2 Hours, 25 Minutes
1/2 cup boiling water
1 (4-oz.) milk chocolate baking bar, chopped
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
Fudge Filling (recipe follows)
Peppermint-Cream Frosting (recipe follows)
1. Preheat oven to 350°. Grease and flour 3 (8-inch) round cake pans.
2. Pour boiling water over chocolate in a heatproof bowl. Stir until chocolate
is melted and smooth. Cool to room temperature (about 30 minutes).
3. Beat butter at medium speed with a heavy-duty electric stand mixer until
creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1
at a time, beating until blended after each addition. Add melted chocolate and
vanilla, beating until blended. Combine flour and next 3 ingredients; add to
butter mixture alternately with buttermilk, beginning and ending with flour
mixture. Beat at low speed just until blended after each addition.
4. Beat egg whites at medium speed until soft peaks form; gently fold into
batter. Pour batter into prepared pans.
5. Bake at 350° for 20 to 30 minutes or until a wooden pick inserted in center
comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to
wire racks, and cool completely (about 40 minutes).
6. Meanwhile, prepare Fudge Filling; spread between cake layers. Spread
frosting on top and sides of cake.
Fudge Filling
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) package semisweet chocolate morsels
1/4 teaspoon peppermint extract
Combine sweetened condensed milk and chocolate morsels in a saucepan, and cook
over medium-low heat, stirring constantly, 4 to 6 minutes or until chocolate is
melted and smooth. Remove from heat; stir in peppermint extract. Cool filling
to room temperature (about 20 minutes).
Peppermint-Cream Frosting
1 (7-oz.) jar marshmallow crème
1 (8-oz.) container frozen whipped topping, thawed
1/8 teaspoon peppermint extract
Beat marshmallow crème, whipped topping, and peppermint extract at high speed
with an electric mixer 1 to 2 minutes or until glossy, stiff peaks form.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
