Chocolate - mint whipped cream cake

Yield: 1 x 3 layers

Measure Ingredient
½ cup Cocoa
1 cup ;hot water
½ cup Butter or margarine; softened
1¼ cup Sugar
1½ cup Whipping cream
1 tablespoon Powdered sugar
2 eaches 1-ounce squares unsweetened chocolate; melted
2 cups Powdered sugar; sifted
2 tablespoons ;hot water
2 eaches Eggs
1⅓ cup All-purpose flour
1 teaspoon Baking soda
¼ teaspoon Baking powder
½ teaspoon Salt
2 teaspoons Peppermint extract
Green paste food coloring
1 each Egg white
⅓ cup Butter or margarine; softened
½ teaspoon Vanilla extract

THE CAKE

WHIPPED CREAM FILLING

CHOCOLATE FROSTING

THE CAKE:

Combine cocoa and hot water, stirring until smooth.

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well.

Combine flour and next 3 ingredients; add to creamed mixture alternately with cocoa mixture, beginning and ending with flur mixture. Mix after each addition.

Pour batter into 3 greased and floured 8-inch round cakepans. Bake at 350 F for 15 minutes. Cool in pans 10 minutes; remove cakes from pans, and let cool completely on wire racks. Spread Whipped Cream Filling between layers; spread Chocolate Frosting on top and sides of cake. Garnish, if desired, placing curls around outside of cake first, and working to the center. Yield; one 3-layer cake.

WHIPPED CREAM FILLING:

Combine first 3 ingredients in a medium mixing bowl; add a small amount of food coloring to mixture, and beat until soft peaks form.

Yield: 3 cups.

CHOCOLATE FROSTING:

Combine first 3 ingredients in a mixing bowl; beat at medium speed of an electric mixer until mixture is smooth. Add egg white, butter, and vanilla; beat until smooth. Set bowl in a pan of ice water, and beat until frosting is thick enough to spread. Yield: 1-¾ cups.

NOTE: To make marbled chocolate curls, melt 12 ounces chocolate-flavored candy coating (squares, wafers, or morsels) in a double boiler placed over hot water. Pour onto a smooth surface, such as marble or an aluminum foil-lined baking sheet. Then melt 12 ounces vanilla-flavored candy coating. Stir a small amount of green-paste food coloring into vanilla coating; pour over chocolate layer. Using a spatula, swirl the two colors to creat a marbled effect, covering a 12" x 9" area. Let stand at room temperature until coating cools and feels slightly tacky but is not firm. (If coating is too hard, curls will break; if too soft, coating will not curl.) Pull a cheese plane across coating until curl forms.

November, 1990"Southern Living" Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-30-95

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