Chocolate Peppermint Cake

Yields:	1 cake
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	1 hours

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Ingredients

1/2	cup	butter	or margarine, softened
2 1/4	cups	brown sugar
3	ounces	chocolate unsweetened	melted
2 1/4	cups	cake flour	sifted
1 1/2	teaspoons	baking soda
1/2	teaspoon	salt
1/2	cup	buttermilk
1	teaspoon	vanilla extract
1	cup	water	boiling
6	packages	mint chocolate wafers

Frosting
2	each	egg whites
1 1/2	cups	sugar
1/8	teaspoon	salt
1/3	cup	water
2	teaspoons	corn syrup, light
1/2	teaspoon	peppermint extract

Directions

Cream butter and sugar; add eggs, 1 at a time, beating well after each addition.

Add cooled chocolate, and blend. Sift together flour, soda and salt, and add alternately to chocolate mixture with buttermilk; beat until smooth.

Stir in vanilla and water.

Pour into 3 (8 or 9-inch) layer pans lined on the bottoms with wax paper.

Bake in a preheated 350 degrees F. oven for about 30 minutes.

Remove to racks, and press mints on the 2 bottom layers.

Cool, and spread Peppermint Frosting between layers and on top and sides of cake.

Frosting: Place all ingredients except peppermint extract in the top of a double boiler.

Put over boiling water, and beat with a rotary beater or electric mixer for 7 minutes, or until mixture will stand in stiff peaks.

Add peppermint extract.

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Member Review

Eggplant Parmesan

This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.