Shelly's Recipe

CHOCOLATE PEPPERMINT CAKE

Category: Cakes

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
1 cup milk
1/2 cup canola oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

Filling:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 tsp vanilla extract
2 drops red food coloring, optional
2/3 cup crushed peppermint candy, divided

Glaze:
2 tbsp butter
2 tbsp baking cocoa
2 tbsp water
1/2 tsp vanilla extract
1 cup confectioners' sugar

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-inch 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 tbsp 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.