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1/2 cup cocoa 1 cup hot water 1/2 cup butter or margarine, softened 1 1/4 cups sugar 2 eggs 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt Whipped Cream Filling: 1 1/2 cups whipping cream 1 tablespoon confectioners sugar 2 teaspoons peppermint extract Green paste food coloring Chocolate Frosting: 2 (1 ounce) squares unsweetened chocolate, melted 2 cups sifted confectioners sugar 2 tablespoons hot water 1 egg white 1/3 cup butter or margarine, softened 1/2 teaspoon vanilla Combine cocoa and water, stirring until smooth. Cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well. Combine flour and next 3 ingredients; add to creamed mixture alternately with cocoa mixture, beginning and ending with flour mixture. Mix after each addition. Pour batter into 3 greased and floured 8-inch round cakepans. Bake at 350 degrees for 15 minutes. Cool 10 minutes; remove from pans and cool completely on wire racks. Spread whipped cream filling between layers; spread chocolate frosting on top and sides. Filling: Combine first 3 ingredients in a medium mixing bowl; add a small amount of coloring and beat until soft peaks form. Frosting: Combine first 3 ingredients in mixing bowl; beat at medium speed of an electric mixer until mixture is smooth. Add egg white, butter, and vanilla; beat until smooth. Set bowl in a pan of ice water, beat until frosting is thick enough to spread. Yield: one 3-layer cake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |