Old fashioned cocoa mint cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Butter |
| 1⅔ | cup | Granulated sugar |
| 3 | 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 | Box (1-lb) confectioners sugar | |
| 7 | tablespoons | Milk |
| 1 | teaspoon | Vanilla |
| 1 | tablespoon | Crushed peppermint candy |
Directions
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