Chocolate Peppermint Cake
Recipe: #14079
August 29, 2014
Categories: Desserts, Cakes, 8 or 9 Inch, Budget-Friendly, Kid Pleaser, Christmas, Fall/Autumn, Winter, Oven Bake, Vegetarian, Make it from scratch, Chocolate more
"Hungarian American cooking 1938, the frosting is marshmallow like and huge lol"
Original recipe yields 6 servings
Ingredients
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- FROSTING
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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 by Step Method
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.
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