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    You are in: Home / Recipes / Best Peppermint Patty Cake Recipe
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    Best Peppermint Patty Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    jneen's Note:

    Every year the local service league has an antique fair and luncheon. They have a featured cake each year and this recipe is the featured cake for 2007.

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    Ingredients:

    Servings:

    Units: US | Metric

    for the cake

    for the peppermint frosting (filling)

    for the ganache (top and sides of cake)

    • 18 ounces semi-sweet chocolate chips
    • 3/4 cup whipping cream (heavy)
    • 4 1/2 tablespoons butter
    • 4 crushed peppermint candies (optional)

    Directions:

    1. 1
      For the cake:.
    2. 2
      Trace three 9-inch cake pans onto sheets of wax paper. Cut out wax paper circles. Grease the cake pans well with shortening. Place wax paper in bottom of pans. Grease well again over the wax paper. Flour pans well.
    3. 3
      Melt chocolate morsels in the microwave on HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.
    4. 4
      Beat softened butter and brown sugar at medium speed for about 5 minutes or until well blended. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating until blended.
    5. 5
      Sift together flour, baking soda & salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Add hot water. Beat at low speed just until blended. Stir in vanilla. Pour batter evenly into prepared pans.
    6. 6
      Bake at 350°f for 30 minutes or until wooden pick comes out clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on wire racks. Remove wax paper. Spread Peppermint Filling evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. (garnish with chopped peppermint candy, if desired).
    7. 7
      For the Peppermint Filling.
    8. 8
      Beat butter at medium speed until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat after each addition at low speed. Stir in peppermint extract.
    9. 9
      For the Ganache.
    10. 10
      Microwave chocolate morsels and whipping cream in at 2 quart bowl at MEDIUM power FOR 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter and let stand 20 minutes.
    11. 11
      Beat at medium speed 3 to 4 minutes or until soft peaks form.
    12. 12
      Ice top and sides of cake with Ganache.
    13. 13
      Sprinkle crushed peppermint candies over Ganache.

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    Ratings & Reviews:

    • on November 22, 2010

      55

      I made this for my daughter's 12th birthday and she really enjoyed it! She was looking for something similar to her favorite candy...York Peppermint Patty and this was a perfect match!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2008

      55

      This is exactly the same recipe as the Chocolate Mint Cake from the December 2003 issue of Southern living...I made this yesterday and it was FANTABULOUS...oh my gosh, best cake EVER if you love the chocolate and mint taste combination!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2007

      25

      I made this cake and the directions were really not very good and i had to guess about a lot of it...like when and what to do with the hot water..where the mints went..it turned out very good but next time i will use a box mix and bought icing but i will make the filling..it was great.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Best Peppermint Patty Cake

    Serving Size: 1 (259 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 1009.2
     
    Calories from Fat 461
    45%
    Total Fat 51.3 g
    78%
    Saturated Fat 31.0 g
    155%
    Cholesterol 135.9 mg
    45%
    Sodium 399.9 mg
    16%
    Total Carbohydrate 137.7 g
    45%
    Dietary Fiber 4.9 g
    19%
    Sugars 111.9 g
    447%
    Protein 8.1 g
    16%

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