THE RECIPE SPOT FOR YUMMY SWEET TREATS DEVELOPED BY OR COLLECTED AND USED BY GRANDMA LINDA AND HER "LADYBUG".
Monday, November 18, 2013
PEPPERMINT CHOCOLATE CAKE
I had this recipe at one time, thought about it today and looked it up online. It is from Woman's Day magazine.
2 1/2cup(s) all-purpose flour
1 1/4cup(s) unsweetened cocoa
2 1/4cup(s) granulated sugar
3/4 cup(s) packed brown sugar
2 1/4teaspoon(s) baking soda
3/4 teaspoon(s) baking powder
3/4 teaspoon(s) kosher salt
1 1/2cup(s) whole milk
3/4 cup(s) canola oil
3 large eggs
1 1/2teaspoon(s) peppermint extract
1 1/4cup(s) boiling water
20 mini candy canes
3 package(s) (8 ounces each) cream cheese, at room temperature
3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature
1 box(es) (1-pound) box confectioners' sugar
peppermint meringues, for decorating (optional)
Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.
In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).
Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the confectioners' sugar until light and fluffy, about 3 minutes.
Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Top with meringues (if using).
2 large egg whites
1/4 cup(s) granulated sugar
1/4 teaspoon(s) cream of tartar
1/8 teaspoon(s) peppermint extract
Red gel or paste food coloring
Heat oven to 200 degrees F. Line baking sheets with parchment paper.
In a large metal or glass bowl, whisk together the egg whites, sugar, and cream of tartar. Set the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until the sugar is dissolved and the whites are very warm to the touch, 2 to 3 minutes.
Remove from heat and, using an electric mixer, beat on low speed, gradually increasing the speed to high, until soft glossy peaks form, about 5 minutes. Beat in the peppermint.
Transfer 1 tablespoon meringue mixture to a small bowl and tint red. Using a paintbrush or a skewer and the red meringue mixture, paint 3 vertical stripes in a pastry bag fitted with a 3/4-inch star pastry tip.
Carefully spoon the white egg white mixture into the piping bag, being careful not to smear the red meringue. Pipe small stars (about 3/4 inch) onto the prepared baking sheet. Bake the meringues until just set on the outside, 20 to 30 minutes. Slide the sheets of parchment paper onto wire racks to cool completely.