Peppermint Patty Cake with Frosting

Submitted by:  June Shockley

My husband loves this cake.

Ingredients

• CAKE
• 2 sticks 1 Cup Butter
• 4 Tablespoons (heaping) Cocoa Powder
• 1 cup Water, Boiling
• 10 whole Miniature Peppermint Patties, Unwrapped
• 2 cups All-purpose Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 1/2 cup Buttermilk
• 1 teaspoon Baking Soda
• 2 whole Eggs
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Mint Extract
• 
  
• FROSTING
• 2 sticks 1 Cup Butter
• 4 Tablespoons (heaping) Cocoa Powder
• Dash Of Salt
• 1/3 cup Whole Milk
• 8 whole Miniature Peppermint Patties, Unwrapped
• 1 pound Powdered Sugar, Sifted
• Extra Miniature Peppermint Patties, For Decorating (optional)
• 1/4 teaspoon Mint Extract

Preparation Instructions

Preheat the oven to 350 degrees.
CAKE

• In a medium saucepan, melt 2 sticks of butter a
• stir in 4 tablespoons cocoa. 
• Pour in boiling water, let mixture bubble up for 30 seconds, then turn the burner to low. 
• Add 10 peppermint patties and stir until almost totally melted. Remove pan from heat and set aside.
• In a measuring cup mix together the buttermilk, baking soda, egg, vanilla, and mint extract. Set aside.
• In a large mixing bowl, stir together flour, sugar, and salt. 
• Pour the hot cocoa mixture into the bowl, stirring to slightly cool. 
• Pour in the buttermilk mixture and stir until smooth. 
• Pour into a greased sheet pan and bake for 20 minutes. 
• While the cake is baking, make the icing.

ICING

• Wash the same saucepan you used for the cake, then add in 2 more sticks of butter. 
• When melted, add 4 tablespoons of cocoa and salt and stir till combined. 
• Add milk and peppermint patties, stirring to melt. 
• Add sifted powdered sugar, stirring until smooth. 
• Add mint extract at the end.
• Pour hot icing over hot cake, smoothing gently with a spatula. 
• Serve immediately or allow icing to set before serving.

(Optional: Garnish cake with more peppermint patties.)

Posted by Ree on March 8 2013