Chocolate Peppermint Cake

What a bright and very cold day.  I think it got up to 10, but that beats the 16 below it was when I got up.  My Honey let me get new Christmas lights…we were in need.  Decided on the size huge LED lights that remind me of the lights we had on the house when I was a kid.  Showing my age, huh??

I found this recipe in the December  Penzeys Spice catalogue.  As with their spices, the cake lives up to expectations.

CHOCOLATE PEPPERMINT CAKE

Cake:

1 1/2 cup flour

1 1/2 cup sugar

1 1/4 tsp baking soda

1 tsp salt

1/2 cup cocoa powder

1/2 cup shortening

1 cup milk

1 tsp vanilla

2 eggs

Grease and flour 3 9 inch round cake pans.  Cut wax paper rounds the size of pan bottoms and put them in pans.  Mix together dry ingredients, then add shortening, milk and vanilla.  Beat for 2 minutes.  Add eggs and beat for 2 more minutes.  Divide batter between pans and bake at 350 for 15 minutes.  Cool on racks 10 minutes and remove VERY carefully.

Whipped filling:

1 pint heavy whipping cream

2 tsp vanilla

1 cup mini marshmallows

1 cup crushed peppermint candy

Whip cream until stiff then add vanilla and mix.  Fold in marshmallows  and candy.  Filling in between each layer and top of cake.

Frosting:

1 cup heavy cream

1/2 cup powdered sugar

1 tsp vanilla

Whip all ingredients until stiff, then frost sides of cake.

The original recipe says to use 4 pans, but I only have 3, so…..  And do yourself a favor….line the bottom of the pans.  I didn’t and had to “repair” each layer.  This cake is very good, but not too sweet.  If you save back a little bit of crushed candy, it looks great sprinkled on the top.  Be sure to store it in the fridge.

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