–CAKE–
3 c All-purpose flour
1/2 c Unsweetened cocoa powder
2 ts Baking soda
1 ts Salt
2 c Cold water
2 c Sugar
1 c Corn oil
1 tb Vanilla extract
1 1/2 c (about 10 ounces)
-mint-flavored chocolate
-chips
FROSTING
5 c Powdered sugar
3/4 c Plus 3 T. unsweetened cocoa
-powder
1/2 c Plus 2 T.; (1 1/4 sticks)
-unsalted butter, room
-temperature
8 tb (about) milk
1 1/2 ts Peppermint extract
1 1/4 ts Vanilla extract
1 c (about 6 ounces)
-mint-flavored chocolate
-chips
1/4 c Red-and-white-striped
-peppermint candies or candy
-canes; (broken into pieces)
FOR CAKE:
Preheat oven to 350 degrees. Butter and flour three 9-inch-diameter cake
pans with 1-1/2 inch-high sides. Sift flour, cocoa powder, baking soda and
salt into medium bowl. Mix 2 c. cold water and sugar in large bowl until
sugar
dissolves. Gradually mix in corn oil and vanilla extract. Whisk in dry
ingredients. Divide cake batter among prepared pans. Sprinkle 1/2 c.
mint-flavored chocolate chips over cake batter in each pan. Bake cakes
until tester inserted into center comes out clean, about 25 minutes. Cool
cakes in pans on rack 15 minutes. Cut around pan sides. Turn cakes out onto
rack and cool completely.
FOR FROSTING:
Combine powdered sugar, cocoa powder, unsalted, butter 6 T. milk,
peppermint extract and vanilla extract in large bowl. Using electric mixer,
beat frosting until smooth. Thin with more milk by tablespoonfuls, if
necessary.
Place 1 cake layer, chocolate-chip side up, on platter. Spread 2/3 c.
frosting over. Sprinkle with 1/2 c. chocolate chips. Top with second cake
layer,
chocolate-chip side up. Spread 2/3 c. frosting over. Sprinkle with 1/2 c.
chocolate chips. Top with remaining cake layer, chocolate-chip side down.
Spread remaining frosting over sides and top of cake. (Can be made 1 day
ahead. Cover with cake dome; let stand at room temperature.)
Place striped peppermint candies in heavy plastic bag. Crush with hammer.
Sprinkle candies over cake.
{8-10 servings}
Yields
1 Servings