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| Deep Dark Chocolate Peppermint Cake |
"This is a cake that youngsters love."
Ingredients :
- 2 cups sifted cake flour
- 3/four teaspoon salt
- four (1 ounce) squares unsweetened chocolate
- 1/4 cup butter
- 2 cups white sugar
- 2 egg yolks
- 1 three/four cups milk, divided
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Seven-Minute Frosting
- 1/2 cup overwhelmed peppermint tough goodies
- 3 drops purple food coloring
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 2H30M |
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- Preheat oven to 350 ranges F (one hundred seventy five degrees C). Grease nine-inch round pans and line the bottoms with parchment paper.
- Sift together the cake flour and salt.
- Melt chocolate and butter together in a double boiler. Turn into blending bowl, and funky to room temperature; this combination need to be cool. Mix within the sugar. Blend in egg yolks and 1 cup milk.
- Pour in the flour and salt, and mix just until integrated. Beat batter with electric mixer for 1 minute, after which mixture in vanilla and half cup milk. Dissolve baking soda in the remaining 1/four cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pans.
- Bake in the preheated oven until the floor of the desserts spring back lightly when pressed with a finger, about 30 minutes. Cool cakes on cord racks.
- Prepare Seven Minute Frosting, omitting vanilla (see Footnote for link). Tint the frosting a delicate red with some drops of food coloring, and add 1/four cup crushed sweet. Frost and fill the cooled cake. Garnish with bits of beaten candy.
Notes :
- Click right here for the Seven Minute Frosting recipe.
- This cake also can be baked in a 13x9x2-inch pan for approximately 45 minutes, or in 9x9x2-inch rectangular pans for about 30 minutes.
- The vitamins facts for this recipe does no longer encompass the frosting ingredients. The real amount of the frosting consumed will vary.
- Reynolds® parchment can be used for less difficult cleanup/removal from the pan.
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