Peppermint Party Cake
Decorate this peppermint chocolate layer cake as desired for a festive holiday party, birthday celebration or any other special occasion.
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 teaspoon peppermint flavoring
1 1/3 cups water
6 (1-ounce) squares white baking chocolate, chopped
4 1/2 cups powdered sugar
1/2 teaspoon peppermint flavoring
Assorted candies, decorator sugars, crushed hard peppermint candies, if desired
Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans; set aside.
Combine flour, baking soda, baking powder and salt in bowl; mix well. Set aside.
Combine sugar and 3/4 cup butter in bowl. Beat at medium speed until creamy. Add cooled chocolate, eggs and 1 teaspoon peppermint flavoring continue beating, scraping bowl often, until well mixed. Add flour mixture alternately with water, beating at low speed until well mixed.
Divide batter evenly between prepared pans. Bake 27-33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around inside of pan to loosen cake edges. Invert onto cooling racks; cool completely.
Combine whipping cream and white chocolate in bowl. Microwave 45-55 seconds. Stir until chocolate is melted and mixture is smooth. Refrigerate 15 minutes.
Combine white chocolate mixture and all remaining frosting ingredients in bowl. Beat at low speed until well mixed. Beat at high speed until frosting is creamy.
Place 1 cake layer bottom-side up onto cake plate; trim to make flat surface, if necessary. Frost top with about 1 cup frosting. Top with second cake layer, bottom-side down. Frost entire cake, reserving 1/2 cup frosting for piping. Place reserved frosting into pastry bag fitted with large star tip. Pipe frosting onto top of cake in decorative design. Decorate with candy, if desired.
Store covered until serving time up to 1 day.
- Baking spray that includes flour is available in the baking section. It works great when a recipe calls for greasing and flouring pans.
- When inverting cake onto cooling racks; invert cake and let cake sit a few minutes to loosen and fall from pan. Tap top of pan with wooden spoon to help cake loosen and fall. Be careful when inverting cakes to prevent cracking.
- To frost cake like a pro; apply a very thin layer of frosting all over the cake. Let set to dry. Then frost entire cake with remaining frosting. The first layer will seal the cake and make it crumb free.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #14299©2008Land O'Lakes, Inc.