Yield: 1 Servings
|1⅔ cup||Granulated sugar|
|2 cups||All purpose flour|
|⅔ cup||Hershey's Cocoa|
|¼ teaspoon||Baking powder|
|1¼ teaspoon||Baking soda|
|½ cup||Crushed peppermint candy|
|½ cup||Hershey's Cocoa|
|1 \N||Box (1-lb) confectioners sugar|
|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