Name: Peppermint Pattie Cake
Ingredients: 1/4 c Crisco; 2 ts Margarine; 3 c Confectionary sugar, sifted; 1/4 c Milk; 2 ts Peppermint extract

It is an obvious error for all to see in those ministers of the Church who make such a wide gulf between their preaching and their living. They will study hard, to preach exactly, and yet study little or not at all to live exactly. All the week long is little enough to study how to speak for two hours; and yet one hour seems too much time to study how to live all the week. They are loath to misplace a word in their sermons; yet they think nothing of misplacing affections, words, and actions in the course of their lives. Oh, how curiously I have heard some men preach, and how carelessly have I seen them live!

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cakes	10	Servings

INGREDIENTS

1/4	c	Crisco
2	ts	Margarine
3	c	Confectionary sugar, sifted
1/4	c	Milk
2	ts	Peppermint extract

INSTRUCTIONS

PEPPERMINT ICING
Cream shortenings; add sugar and milk alternately and beat well. Add
peppermint extract and whip at high speed for 5 minutes until fluffy.
CHOCOLATE FUDGE ICING: 1/2 c butter 1/4 c shortening 1/2 c cocoa 1 egg 3 c
confectionary sugar, sifted 1/3 c milk Cream shortenings and cocoa
together. Blend in vanilla and egg, beating well. Alternately add sugar and
milk, beating until smooth. Whip at high speed 5 minutes.
CAKE: Begin with your favorite chocolate 2-layer cake (either scratch or
prepackaged mix). Sprinkle each layer with 1/2 cup Creme de Menthe or
Peppermint Schnapps and allow to stand for 1 hour. Frost top and center
with peppermint icing. Frost sides with fudge icing. Garnish top of cake
with crushed peppermint hard candy and miniature peppermint wafers (either
York Peppermint patties, Andes creme de menthes, or similar).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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