Old fashioned cocoa mint cake

Yield: 1 Servings

Measure Ingredient
⅔ cup Butter
1⅔ cup Granulated sugar
3 \N Eggs
2 cups All purpose flour
⅔ cup Hershey's Cocoa
¼ teaspoon Baking powder
1¼ teaspoon Baking soda
1 teaspoon Salt
1⅓ cup Milk
½ cup Crushed peppermint candy
½ cup Butter
½ cup Hershey's Cocoa
1 \N Box (1-lb) confectioners sugar
7 tablespoons Milk
1 teaspoon Vanilla
1 tablespoon Crushed peppermint candy

COCOA PEPPERMINT ICING

This recipe first appeared in the Hershey's 1930 cookbook. It uses crushed peppermint candy for flavor.

Cream butter, sugar, and eggs until fluffy, and beat vigorously 3 minutes using high speed on the mixer. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with milk to creamed mixture. Blend in crushed candy. Pour batter into 2 greased and floured 9 inch cake pans.

Bake at 350 degrees for 35 minutes. Cool 10 minutes before removing from pans. Ice cake with Cocoa Peppermint Icing.

Cocoa Peppermint Icing: Melt the butter in a saucepan; add the Cocoa and heat one minute or until smooth, stirring constantly. Alternately add sugar and milk, beating to a spreading consistency. Blend in vanilla and peppermint candy. Makes about 2½ cups icing or enough for an 8 or 9 inch layer cake. Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@...> on Jul 25, 1997

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