Yield: 16 Servings
Measure | Ingredient |
---|
½ c margarine
2 oz chocolate
1 c sugar
2 ea eggs
1 c all-purpose flour
½ c pecans
: FROSTING
1½ c powdered sugar
3 TB margarine
2 TB milk
: dr food coloring
¾ ts peppermint extract
: GLAZE
4 oz semisweet chocolate
2 TB margarine
FOR CAKE:
Preheat oven to 350 degrees. Grease an 8 or 9 inch pan.
Melt margarine and chocolate over a low heat; set aside.
In a small mixer bowl, at low speed mix together sugar and eggs for 2 minutes. Add other ingredients. Pour into the pan and bake for 25 - 30 minutes, or until center is set.
FOR FROSTING:
Beat all items together and spread over cooled cake; refrigerate for at least one hour.
FOR GLAZE:
Melt all items in a saucepan and drizzle over layer. Cover and refrigerate at least 1 hour.
Recipe By : Janet Baker