PEPPERMINT PATTY CAKE 1/2 cup butter 1 1/4 cup sugar 3 eggs 1 teaspoon vanilla 1/2 cup cocoa 1 cup strong hot coffee 1 1/2 cup flour, sifted 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt
Mint Filling: 1/2 cup cream 1/2 teaspoon peppermint extract 1/4 teaspoon salt 5 cups powdered sugar, sifted Chocolate Fudge Icing: 3 (1 oz) squares unsweetened chocolate 6 tablespoons margarine 1 1/2 tablespoon white corn syrup 1/2 cup milk 2 1/4 cups sugar 1 pinch salt 2 teaspoons vanilla To make cake: Cream butter and sugar. Add eggs; beat until light and fluffy. Add vanilla. Dissolve cocoa in coffee. Sift flour with baking soda and baking powder and salt. Add to butter and sugar alternately with cocoa and coffee. Turn into 9 inch x 13 inch buttered pan. Bake at 300 degrees F for 30 to 35 minutes. Cool. To make mint filling: Put filling ingredients in blender, blend until smooth. Spread over cooled Devil's Food Cake. Wait until filling sets before adding chocolate icing. To make chocolate fudge icing: Cut chocolate into small pieces. Place all ingredients, except vanilla, into saucepan. Bring slowly to a full, rolling boil, stirring constantly. Boil briskly without stirring for 1 minute. Don't overboil. Cool to lukewarm. Beat, adding vanilla, until thick enough to spread. Cool and spread on cake. The Smileing Chef --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
