I know you're thinking...how many chocolate cakes does this lady make? Well, this is slightly different than the others because it's got a mint twist to it for my hubby's 30th birthday. I made this cake for the base and used this frosting. It was super moist with just the right amount of mint. Tragically, we were short pieces at the party so I had to share a piece with 3 other people. I guess I'll just have to make it again...
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 cup unsweetened cocoa powder
1 pinch salt
2/3 cup shortening
2 cups boiling water
2 eggs, beaten
2 teaspoons vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside.
- Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
1 1/2 cups milk chocolate chips
6 tablespoons butter or margarine, softened
1/4 teaspoon peppermint extract
- In a bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
- For topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting. Refrigerate until set.