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


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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