Ingredients Jump to Instructions ↓

  1. 2 cups sifted cake flour

  2. 3/4 teaspoon salt

  3. 4 (1 oz) 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 peppermint frosting (see recipe)

  10. 1/2 cup crushed peppermint hard candies

  11. 3 drops red food coloring

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Line the bottom of a 9x13 pan with parchment paper.

  2. Sift together the cake flour and salt.

  3. Melt chocolate and shortening together in a double broiler. Turn into the 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 ½ cup milk. Dissolve soda in the remaining ¼ cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pan.

  4. Bake for 45 minutes. Cake done when springs back up when pressed on lightly.

  5. Prepare peppermint frosting; tint with red food coloring and add ¼ cup crushed candy. Frost the cool cake and top with crushed candy and miniature candy canes.


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