Chocolate Peppermint Cake

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Hungarian American cooking 1938, the frosting is marshmallow like and huge lol"

Original recipe yields 6 servings
OK
  • FROSTING

Nutritional

  • Serving Size: 1 (271 g)
  • Calories 793.3
  • Total Fat - 30.8 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 903.7 mg
  • Sodium - 458.3 mg
  • Total Carbohydrate - 112.2 g
  • Dietary Fiber - 0.8 g
  • Sugars - 85.8 g
  • Protein - 17.5 g
  • Calcium - 160 mg
  • Iron - 2.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Cream butter, sugar and egg yolks together.

Step 2

Add melted chocolate.

Step 3

Sift flour, salt, and baking soda together. Add to butter mixture, alternately with sour milk. Mix thoroughly; add vanilla.

Step 4

Pour batter into a greased and floured pan (I used 8 inch round cake pan).

Step 5

Bake at 375°F for 30 minutes. Cool.

Step 6

FROSTING: (this made a ton of marshmallow like frosting). Place sugar,water and egg whites to cook over boiling water (in double boiler). Beat constantly for 5 minutes with a dover beater (I'm guessing a whisk on that one). Add the peppermint extract or crushed after dinner mints. Continue beating until frosting is thick and creamy.

Step 7

Remove from heat and continue beating until frosting is of spreading consistency. Spread over top and sides of cake.

Tips & Variations


No special items needed.