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| cake | |||
| 1 | cup | flour, all-purpose | |
| 1/3 | cup | cocoa powder | |
| 1 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | baking soda | |
| 3/4 | cup | sugar | |
| 1/3 | cup | vegetable shortening | |
| 1 | each | egg | |
| 1 | teaspoon | peppermint extract | |
| 2/3 | cup | milk | cold |
| frosting | |||
| 2 | cups | powdered sugar | sifted |
| 2 | tablespoons | butter | or margarine |
| 1/4 | teaspoon | peppermint extract | |
| 2 to 3 | tablespoons | milk | |
| 2 | food coloring | green | |
| 1 | x | chocolate covered mint candies | thin, halved |
| 1 | x | mint chocolate chip ice cream | optional |
Stir together flour, cocoa powder, baking powder, salt and baking soda.
Beat together sugar and shortening on high speed of mixer until fluffy.
Beat in egg and peppermint extract.
Add dry ingredients to creamed mix, alternating with milk, beating well after each addition.
Pour into greased and floured 9 inch round cake pan.
Bake at 350 degrees F for 25-30 minutes or until cake tests done.
Cool 10 minutes.
Turn out onto rack to cool completely.
For frosting, beat together the sugar, butter, extract and enough milk to make spreadable consistency.
Tint frosting green.
Place cake layer on serving platter.
Frost top and sides of cake.
Decorate with mint halves. Serve with ice cream.
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With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.