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Categories:
flour baking powder baking soda salt water baking chocolate sugar butter peppermint O Lakes Eggs semi-sweet chocolate chips powdered sugar butter peppermint milk peppermint candies
Viewed: 41 - Published at: 3 years agoIngredients
- 2 cups Gluten-Free Flour Blend (see below)
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups water
- 6 (1-ounce) squares unsweetened baking chocolate
- 2 cups sugar
- 1 cup Land O Lakes Butter, softened
- 1 teaspoon peppermint extract
- 3 Land O Lakes Eggs
- 1 cup real semi-sweet chocolate chips
- 1 1/2 cups powdered sugar
- 1 tablespoon Land O Lakes Butter, softened
- 1/2 teaspoon peppermint extract
- 2 to 3 tablespoons milk
- 6 hard peppermint candies, coarsely crushed
Method
- Heat oven to 325F.
- Grease 12-cup Bundt pan; sprinkle with unsweetened cocoa.
- Set aside.
- Combine gluten-free flour blend, baking powder, baking soda and salt in bowl.
- Set aside.
- Bring water to a boil in 2-quart saucepan; remove from heat.
- Add baking chocolate; stir until melted.
- Combine sugar, butter and 1 teaspoon peppermint extract in bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add eggs; beat at high speed until well mixed.
- Gradually add flour mixture alternately with chocolate mixture, beating at low speed until well mixed.
- Stir in chocolate chips.
- Pour batter into prepared pan.
- Bake 50-60 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes in pan; invert onto cooling rack.
- Cool completely.
- Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon peppermint extract in bowl.
- Beat at low speed, adding enough milk for desired glazing consistency.
- Beat at medium speed until smooth.
- Drizzle glaze over cooled cake; sprinkle with crushed candy.
