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Cake butter cocoa water all-purpose sugar buttermilk baking soda eggs vanilla Frosting butter cocoa salt milk sugar
Viewed: 60 - Published at: 7 years agoIngredients
- Cake
- 2 sticks 1 Cup Butter
- 4 Tablespoons (heaping) Cocoa Powder
- 1 cup Water, Boiling
- 10 whole Miniature Peppermint Patties, Unwrapped
- 2 cups All-purpose Flour
- 2 cups Sugar
- 1/4 teaspoons Salt
- 1/2 cups Buttermilk
- 1 teaspoon Baking Soda
- 2 whole Eggs
- 1/2 teaspoons Vanilla Extract
- 1/4 teaspoons Mint Extract
- FROSTING
- 2 sticks 1 Cup Butter
- 4 Tablespoons (heaping) Cocoa Powder
- Dash Of Salt
- 1/3 cups Whole Milk
- 8 whole Miniature Peppermint Patties, Unwrapped
- 1 pound Powdered Sugar, Sifted
- Extra Miniature Peppermint Patties, For Decorating (optional)
- 1/4 teaspoons Mint Extract
Method
- Preheat the oven to 350 degrees.
- CAKE
- In a medium saucepan, melt 2 sticks of butter and stir in 4 tablespoons cocoa. Pour in boiling water, let mixture bubble up for 30 seconds, then turn the burner to low. Add 10 peppermint patties and stir until almost totally melted. Remove pan from heat and set aside.
- In a measuring cup mix together the buttermilk, baking soda, egg, vanilla, and mint extract. Set aside.
- In a large mixing bowl, stir together flour, sugar, and salt. Pour the hot cocoa mixture into the bowl, stirring to slightly cool. Pour in the buttermilk mixture and stir until smooth. Pour into a greased sheet pan and bake for 20 minutes. While the cake is baking, make the icing.
- ICING
- Wash the same saucepan you used for the cake, then add in 2 more sticks of butter. When melted, add 4 tablespoons of cocoa and salt and stir till combined. Add milk and peppermint patties, stirring to melt. Add sifted powdered sugar, stirring until smooth. Add mint extract at the end.
- Pour hot icing over hot cake, smoothing gently with a spatula. Serve immediately or allow icing to set before serving.
- (Optional: Garnish cake with more peppermint patties.)
