Mmmmmm..... Peppermint patties are my favorite! And so are Cakes!
This is the most perfect treat for any occasion!!! :-D
Ingredients
U.S. Metric Conversion chart
Cake
2 1/4 cup(s) cake flour
1 1/3 cup(s) (granulated) sugar
1 cup(s) (unsweetened) cocoa
2 tablespoon(s) baking powder
2 whole(s) eggs
3/4 cup(s) chocolate milk
1 cup(s) milk
1/2 cup(s) vegetable oil
Filling and Frosting
1 cup(s) butter, softened
4 cup(s) confectioners' sugar
3 tablespoon(s) milk
1/2 teaspoon(s) peppermint extract
24 small (chocolate-covered) peppermint candies
Directions
1.Preheat oven to 325°F. Lightly grease two 9-inch round cake pans and dust them with cocoa.
2.In large bowl, whisk together cake flour, sugar, cocoa and baking powder. Add eggs, chocolate milk, milk and vegetable oil; stir until well blended (the batter will be somewhat thin).
3.Evenly divide batter between the prepared pans. Bake in preheated oven 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes before removing from pan. Transfer cakes to wire racks to cool completely before frosting.
4.Evenly divide batter between the prepared pans. Bake in preheated oven 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes before removing from pan. Transfer cakes to wire racks to cool completely before frosting.
5.To prepare frosting: Using an electric mixer, beat the butter until fluffy. Add the sugar one cup at a time, beating until well combined. Gradually add the milk and beat until frosting is a smooth, spreadable consistency.
6.For the peppermint filling, remove 1 cup of the frosting and transfer to a small bowl. Stir in the peppermint extract.
7.To assemble cake, place one cake layer on plate and spread the peppermint filling evenly on top. Top with remaining layer. Spread the frosting on the top and sides of the cake. Arrange peppermint candies on top and sides of cake, pressing gently to secure.
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