Cocoa Mint Cake
| Submitted by: Michael Petroski, Industrial Engineering BS, 1968 |
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I have made this cake based on a similar cake that I saw at the Iowa State Fair in the early 1970s. My version has won several gold medals in baking competitions.
| Servings: 10+ | Cultural Connection: America |
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Ingredients
Cake:
2 ¼ cup all-purpose flour
¼ tsp baking powder
1 ¼ tsp baking soda
1 tsp salt
3 large eggs
1 ⅔ cup granulated sugar
1 ⅓ cup milk
⅔ cup cocoa
⅔ cup butter
⅓ cup crushed peppermint candy
Icing:
3 ⅔ cup powdered sugar
7 tsp milk
½ cup cocoa
½ cup butter
1 tsp vanilla
1 tsp crushed peppermint candy
Instructions
- Preheat oven to 350 degrees.
- Cream butter, granulated sugar, & eggs until fluffy using high speed on an electric mixer.
- In a separate bowl, combine flour, cocoa, baking soda, baking powder, & salt.
- Combine about half of the dry mixture from step 3 to the creamed mixture in step 2. Then add about half the milk. Repeat this step a second time.
- Blend in crushed peppermint candy & pour into 2 greased & floured 9″ cake pans.
- Bake 35 minutes, or until a toothpick comes out clean when inserted into the center of the cake. Let cool 10-15 minutes before removing from the pans.
- Melt butter for the icing in a saucepan. Add the cocoa & heat for a minute, or until smooth, stirring constantly.
- Alternately add powdered sugar & milk, beating to a spreading consistency.
- Blend in the vanilla & crushed peppermint candy.
- When cake is room temperature, apply icing to the cake.
