Ingredients Jump to Instructions ↓

  1. 2 cups sifted cake flour

  2. 3/4 teaspoon salt

  3. 4 (1 ounce) squares unsweetened chocolate

  4. 1/4 cup butter

  5. 2 cups white sugar

  6. 2 egg yolks, beaten

  7. 1 3/4 cups milk

  8. 1 teaspoon vanilla extract

  9. 1 teaspoon baking soda

  10. 1 recipe Seven Minute Frosting

  11. 1/2 cup crushed peppermint hard candies

  12. 3 drops red food coloring

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom(s) of two 9 inch square pans, two 9 inch round pans, or one 9 x 13 inch pan with parchment paper. Sift together the cake flour and salt. Melt chocolate and butter together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in sugar. Blend in egg yolks and 1 cup milk. Add flour and salt, and mix just until all flour is dampened. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pan(s). Bake in 9 x 13 inch pan for about 45 minutes, or in two 9 inch pans for about 30 minutes. Test for doneness by pressing lightly on the cake; it should spring back when done. Prepare Seven Minute Frosting, omitting vanilla. Tint frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.


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