Chocolate Peppermint Cake
Ingredients
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup baking cocoa
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup canola oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- filling:
- 2 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 drops red food coloring, optional
- 2/3 cup crushed peppermint candy, divided
- glaze:
- 2 tablespoons butter
- 2 tablespoons baking cocoa
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 cup confectioners' sugar
Directions
- In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans.
- Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top.
For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.
