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Deep Dark Chocolate Peppermint Cake




Source of Recipe


Internet


List of Ingredients




2 cups sifted cake flour
3/4 teaspoon salt
4 (1 ounce) squares unsweetened chocolate
1/4 cup butter or margarine
2 cups white sugar
2 egg yolks, beaten
1 3/4 cups milk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 recipe Seven Minute Frosting
1/2 cup crushed peppermint candy
a few drops red food colouring


Recipe



Preheat oven to 350 degrees F (175 degrees C). Line the bottom(s) of two 9 inch square pans, two 9 inch round pans, or one 9 x 13 inch pan with parchment paper.

Sift together the cake flour and salt.

Melt chocolate and shortening together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in sugar. Blend in egg yolks and 1 cup milk. Add flour and salt, and mix just until all flour is dampened. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pan(s).

Bake in 9 x 13 inch pan for about 45 minutes, or in two 9 inch pans for about 30 minutes. Test for doneness by pressing lightly on the cake; it should spring back when done.

Prepare Seven Minute Frosting, omitting vanilla. Tint frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.