Deep Dark Chocolate Peppermint Cake

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

Sift together the cake flour and salt.

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.

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

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.