| 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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