| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2/3 | c | Butter |
| 1 2/3 | c | Granulated sugar |
| 3 | Eggs | |
| 2 | c | All purpose flour |
| 2/3 | c | Hershey's Cocoa |
| 1/4 | ts | Baking powder |
| 1 1/4 | ts | Baking soda |
| 1 | ts | Salt |
| 1 1/3 | c | Milk |
| 1/2 | c | Crushed peppermint candy |
| 1/2 | c | Butter |
| 1/2 | c | Hershey's Cocoa |
| 1 | Box (1-lb) confectioners sugar | |
| 7 | tb | Milk |
| 1 | ts | Vanilla |
| 1 | tb | Crushed peppermint candy |
INSTRUCTIONS
COCOA PEPPERMINT ICING This recipe first appeared in the Hershey's 1930 cookbook. It uses crushed peppermint candy for flavor. Cream butter, sugar, and eggs until fluffy, and beat vigorously 3 minutes using high speed on the mixer. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with milk to creamed mixture. Blend in crushed candy. Pour batter into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 35 minutes. Cool 10 minutes before removing from pans. Ice cake with Cocoa Peppermint Icing. Cocoa Peppermint Icing: Melt the butter in a saucepan; add the Cocoa and heat one minute or until smooth, stirring constantly. Alternately add sugar and milk, beating to a spreading consistency. Blend in vanilla and peppermint candy. Makes about 2 1/2 cups icing or enough for an 8 or 9 inch layer cake. Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on Jul 25, 1997
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