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Chocolate-Mint Present Cake Recipe

   
 

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     Chocolate-Mint Present Cake

Category   Desserts - Breads
Sub Category   None
Servings   24
Preptime   1 hour

Ingredients
1-1/3 cups baking cocoa
2-2/3 cups boiling water
1-1/3 cups butter, softened
3-1/3 cups sugar
6 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2-1/2 teaspoons baking soda
2 teaspoons salt
 
1/2 teaspoon baking powder
1 cup crushed peppermint candies
1-2/3 cups butter, softened
15 cups confectioners' sugar
1 cup plus 2 tablespoons milk, divided
2-1/2 teaspoons peppermint extract
1/4 cup shortening, 3-3/4 cups confectioners' sugar, 9 tablespoons light corn syrup
4 pieces ribbon candy (4 inches x 1 inch)
Assorted round candies, optional

Instructions
In a small bowl, combine cocoa and water until smooth; cool completely. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture alternately with cocoa mixture. Beat until smooth. Fold in peppermint candies. .................................................................................................. Pour into four greased and floured 9-in. square baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, cream butter. Add confectioners' sugar, 1 cup milk and extract; beat on low until combined. Beat on medium for 1 minute or until frosting achieves spreading consistency, adding remaining milk if necessary. .................................................................................................. Place one cake layer on a serving plate; spread with frosting. Repeat three times. Frost sides of cake.
For fondant, in a large mixing bowl of a heavy-duty stand mixer, cream shortening until light and fluffy. Beat in confectioners' sugar until crumbly. Gradually beat in corn syrup on low speed (mixture will be stiff).
Divide in half; tint one portion red and one portion pink. For ribbon, on a work surface dusted with confectioners' sugar, roll out red portion into a 19-in. x 4-in. rectangle; cut in half lengthwise. Carefully arrange over cake, draping ends down the sides. On a work surface dusted with confectioners' sugar, roll out pink portion into a 19-in. x 2-in. rectangle; cut in half lengthwise. Carefully position over red ribbon, draping ends down the sides. .................................................................................................. Just before serving, break ribbon candies in half; place over ribbon on top of cake, creating a bow. Decorate with round candies if desired. Yield- 24 servings.


Originally Submitted
7/31/2010





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