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Pe~permint chocolate

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Ingredients

  • ACTIVE 35 MIN. TOTAL 2 HR • SERVES 16
  • 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)

Details

Preparation

Step 1

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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