In a large bowl, whisk together cake mix and baking powder in another bowl, whisk together eggs and oil. The easiest way to do this it to melt the chips in a ziplock bag, snip a small hole in the corner and squeeze the chocolate out slowly. Step 1 Preheat oven to 350° and line two baking sheets with parchment paper. Then drizzle everything with the melted chocolate chips. This makes for a very smooth “iced” look.Īfter frosting the cake, break up peppermint patties and sprinkle the pieces all over the cake. Water, Boiling 10 whole Miniature Peppermint Patties, Unwrapped 1/2 c. I tried to frost this cake in the normal way, but I had a hard time with it since the pudding was already so slick, so instead I microwaved the frosting until it just liquefied and then poured it over the cake, allowing the frosting to spread and completely cover the cake. Ingredients FOR THE CAKE: 2 sticks Butter 4 tbsp. Loosely cover and refrigerate for at least 2 hours. Serve with whipped cream, cocoa fudge sauce, and a. To facilitate cutting the Peppermint Patties, I often freeze them first. Pour mixture into a greased and floured 13×9 pan. Directions If you're one of those individuals who always opts for the chocolate-covered Thin Mints when your local Girl Scout. Stir in eggs, buttermilk and vanilla extract. Remove from heat and stir in baking soda. What’s in this recipe Not much, actually Peppermint patties, devil’s food cake mix (ignore the ingredients listed on the box), butter, eggs, and powdered sugar. In a measuring cup mix together the buttermilk, baking soda, egg, vanilla, and mint extract. Combine butter and water in medium to large saucepan and bring to a boil. Add 10 peppermint patties and stir until almost totally melted. That frosting is where you get the peppermint flavor, so baker Kristine Moberg of Queen City Bakery says to use a high-quality extract like Nielsen-Massey. Combine flour, sugar, cocoa and cinnamon and set aside. Peppermint Patty Cake Credit: Kelsey Hansen View Recipe This pretty cake boasts dark rich layers and silky Swiss meringue buttercream. Pour filling over cake and spread evenly so that the filling gets into each hole (I didn’t use all of the pudding mixture). Instructions for Chocolate Peppermint Cake. Poke holes in the cake with the end of a mixing spoon every half an inch. Meanwhile, combine ingredients for the filling mixture milk, pudding, and peppermint extract. Allow it to cool for only about 15 minutes. Bake cake according to recipe directions.
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