Pe~permint chocolate

Pe~permint chocolate

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  • Prep Time


  • Total Time


  • Servings




  • 2

    % cups all-purpose flour

  • 1

    Y4 cups unsweetened cocoa iI;

  • 2

    Y4 cups granulated sugar

  • % cup packed brown sugar

  • 2

    Y4 tsp baking soda

  • % tsp baking powder

  • % tsp kosher salt

  • 1

    % cups whole milk

  • % cup canola oil

  • 3

    large eggs ~

  • 1

    % tsp peppermint extract

  • 1

    Y4 cups boiling water

  • 20

    mini candy canes

  • .3 8-oz pkg cream cheese,

  • at room temperature

  • % cup (1% sticks) unsalted butter,

  • at room temperature

  • l-Ib box confectioners' sugar

  • Peppermint meringues,

  • for decorating (optional, right)


o Heat oven to 350°F. Coat three 8 x 2-in. round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper. e In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin). o Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely. o Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the confectioners' sugar until light and fluffy, about 3 minutes. 9 Place one cake layer on a platter. Spread ,Y4 cups icing over the top. Top with another layer and ,Y4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes « all over the sides of the cake. Top with 0 « meringues (if using). '" 0 « z PER SERVING 740 CAL. 36 G FAT (16 G SAT FAT). 107 « '" MG CHOL. 467 MG 500,8 G PRO, lO1 G CAR, 3 G FIBER


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